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Role of Lactobacillus helveticus on Flavor Formation in Cheese: Amino Acid Metabolism



  ID Publisher : 0000008558
  Nama Jurnal : Annales Bogorienses: New Series
  Pengarang : Yantyati Widyastuti, Puspita Lisdiyanti, and Djadjat Tisnadjaja
  Subjek : Lactobacillus helveticus, amino acids catabolism, aromatic amino acid, brandched-chain amino acid, sulphur compound, cheese flavor
  Edisi : 18 / 1 / 2014


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