Authors:
Rijnen, L
Delacroix-Buchet, A
Demaizieres, D
Le Quere, JL
Gripon, JC
Yvon, M
Citation: L. Rijnen et al., Inactivation of lactococcal aromatic aminotransferase prevents the formation of floral aroma compounds from aromatic amino acids in semi-hard cheese, INT DAIRY J, 9(12), 1999, pp. 877-885