Proteolytic enzymes of lactic acid bacteria and their influence on bitterness in bacterial ripened cheeses.

被引：0
|
作者：
Steele, JL
Broadbent, JR
机构：
[1] Univ Wisconsin, Dept Food Sci, Madison, WI 53706 USA
[2] Utah State Univ, Logan, UT 84322 USA
来源：
ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY | 2004年 / 228卷
关键词：
D O I：
暂无
中图分类号：
O6 [化学];
学科分类号：
0703 ;
摘要：
162-AGFD
引用
收藏
页码：U75 / U75
页数：1
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