The diversity of potential cheese ripening characteristics of lactic acid starter bacteria: 2. The levels and subcellular distributions of peptidase and esterase activities
- 31 December 1994
- journal article
- Published by Elsevier BV in International Dairy Journal
- Vol. 4 (8), 723-742
- https://doi.org/10.1016/0958-6946(94)90004-3
Abstract
No abstract availableKeywords
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