Authors: Yvon, M Rijnen, L

Citation: M. Yvon et L. Rijnen, Cheese flavour formation by amino acid catabolism, INT DAIRY J, 11(4-7), 2001, pp. 185-201

Authors: Rijnen, L Courtin, P Gripon, JC Yvon, M

Citation: L. Rijnen et al., Expression of a heterologous glutamate dehydrogenase gene in Lactococcus lactis highly improves the conversion of amino acids to aroma compounds, APPL ENVIR, 66(4), 2000, pp. 1354-1359

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

Authors: Rijnen, L Bonneau, S Yvon, M

Citation: L. Rijnen et al., Genetic characterization of the major lactococcal aromatic aminotransferase and its involvement in conversion of amino acids to aroma compounds, APPL ENVIR, 65(11), 1999, pp. 4873-4880