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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

Authors: Thierry, A Maillard, MB Le Quere, JL
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
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