Identity and Origin of the Malty Aroma Substance from Milk Cultures of Streptococcus Lactis var. Maltigenes
Open Access
- 1 November 1954
- journal article
- Published by American Dairy Science Association in Journal of Dairy Science
- Vol. 37 (11), 1316-1324
- https://doi.org/10.3168/jds.s0022-0302(54)91409-5
Abstract
No abstract availableThis publication has 7 references indexed in Scilit:
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- Transactions of the Joint Commission for SpectroscopyJournal of the Optical Society of America, 1953
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- Preparation of (+)2-Methylbutanal-1Journal of the American Chemical Society, 1945
- Nutrition of Streptococcus lactisJournal of Bacteriology, 1944
- DETERMINATION OF FREE AMINO ACIDS BY TITRATION OF THE CARBON DIOXIDE FORMED IN THE REACTION WITH NINHYDRINPublished by Elsevier ,1941