Pubblicazioni

Formation of alanine, α-aminobutyrate, acetate, and 2-butanol during cheese ripening by Pediococcus acidilactici FAM18098.

Eugster E., Fuchsmann P., Schlichterherle-Cerny H., Bütikofer U., Irmler S.

Formation of alanine, α-aminobutyrate, acetate, and 2-butanol during cheese ripening by Pediococcus acidilactici FAM18098.

International Dairy Journal, 96, (September), 2019, 21-28.

Download englisch: ScienceDirect

Link: ScienceDirect

ISSN Print: 0958-6946
ISSN Online: 0958-6946
Digital Object Identifier (DOI): https://doi.org/10.1016/j.idairyj.2019.04.001
Publikations-ID (Webcode): 41197 Per E-Mail versenden

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