Literature DB >> 4877051

The chemistry and biochemistry of cheese ripening.

J Schormüller.   

Abstract

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Year:  1968        PMID: 4877051     DOI: 10.1016/s0065-2628(08)60360-2

Source DB:  PubMed          Journal:  Adv Food Res        ISSN: 0065-2628


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  5 in total

1.  Production of S-Methylthioacetate by Brevibacterium linens.

Authors:  A Cuer; G Dauphin; A Kergomard; J P Dumont; J Adda
Journal:  Appl Environ Microbiol       Date:  1979-08       Impact factor: 4.792

2.  Metabolism of Aspartate by Propionibacterium freudenreichii subsp. shermanii: Effect on Lactate Fermentation.

Authors:  V L Crow
Journal:  Appl Environ Microbiol       Date:  1986-08       Impact factor: 4.792

3.  Conversion of L-leucine to isovaleric acid by Propionibacterium freudenreichii TL 34 and ITGP23.

Authors:  Anne Thierry; Marie-Bernadette Maillard; Mireille Yvon
Journal:  Appl Environ Microbiol       Date:  2002-02       Impact factor: 4.792

4.  Genetic characterization of the major lactococcal aromatic aminotransferase and its involvement in conversion of amino acids to aroma compounds.

Authors:  L Rijnen; S Bonneau; M Yvon
Journal:  Appl Environ Microbiol       Date:  1999-11       Impact factor: 4.792

5.  Study of the Compositional, Microbiological, Biochemical, and Volatile Profile of Red-Veined Cheese, an Internal Monascus-Ripened Variety.

Authors:  Jingkai Jiao; Zhiqiang Zheng; Zhenmin Liu; Chunping You
Journal:  Front Nutr       Date:  2021-04-16
  5 in total

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