Authors: ENGELS WJM DEKKER R DEJONG C NEETER R VISSER S

Citation: Wjm. Engels et al., A COMPARATIVE-STUDY OF VOLATILE COMPOUNDS IN THE WATER-SOLUBLE FRACTION OF VARIOUS TYPES OF RIPENED CHEESE, International dairy journal, 7(4), 1997, pp. 255-263

Authors: ENGELS WJM VISSER S

Citation: Wjm. Engels et S. Visser, DEVELOPMENT OF CHEESE FLAVOR FROM PEPTIDES AND AMINO-ACIDS BY CELL-FREE-EXTRACTS OF LACTOCOCCUS-LACTIS SUBSP CREMORIS B78 IN A MODEL SYSTEM, Netherlands milk and dairy journal, 50(1), 1996, pp. 3-17

Authors: ALTING AC ENGELS WJM VANSCHALKWIJK S EXTERKATE FA

Citation: Ac. Alting et al., PURIFICATION AND CHARACTERIZATION OF CYSTATHIONINE BETA-LYASE FROM LACTOCOCCUS-LACTIS SUBSP, CREMORIS B78 AND ITS POSSIBLE ROLE IN FLAVOR DEVELOPMENT IN CHEESE, Applied and environmental microbiology, 61(11), 1995, pp. 4037-4042

Authors: ENGELS WJM VISSER S

Citation: Wjm. Engels et S. Visser, ISOLATION AND COMPARATIVE CHARACTERIZATION OF COMPONENTS THAT CONTRIBUTE TO THE FLAVOR OF DIFFERENT TYPES OF CHEESE, Netherlands milk and dairy journal, 48(3), 1994, pp. 127-140