@article{cf83f53b1e054eea859c2c17297b7b12,
title = "Flavour forming abilities and amino acid requirements of Lactococcus Lactis strains isolated from artisanal and non-dairy origin",
keywords = "Amino acid biosynthesis, Cheese flavour, Lactococcus lactis, Wild starters",
author = "E.H.E. Ayad and A. Verheul and {de Jong}, C. and J.T.M. Wouters and G. Smit",
year = "1999",
language = "English",
volume = "9",
pages = "725--735",
journal = "International Dairy Journal",
issn = "0958-6946",
publisher = "Elsevier",
}