Authors:
Klein, N
Maillard, MB
Thierry, A
Lortal, S
Citation: N. Klein et al., Conversion of amino acids into aroma compounds by cell-free extracts of Lactobacillus helveticus, J APPL MICR, 91(3), 2001, pp. 404-411
Citation: A. Thierry et al., Dynamic headspace analysis of Emmental aqueous phase as a method to quantify changes in volatile flavour compounds during ripening, INT DAIRY J, 9(7), 1999, pp. 453-463