Flavour forming abilities and amino acid requirements of Lactococcus Lactis strains isolated from artisanal and non-dairy origin

E.H.E. Ayad, A. Verheul, C. de Jong, J.T.M. Wouters, G. Smit

Research output: Contribution to journalArticleAcademicpeer-review

161 Citations (Scopus)
Original languageEnglish
Pages (from-to)725-735
JournalInternational Dairy Journal
Volume9
Publication statusPublished - 1999

Keywords

  • Amino acid biosynthesis
  • Cheese flavour
  • Lactococcus lactis
  • Wild starters

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