Recombinant Lactococcus starters as a potential source of additional peptidolytic activity in cheese ripening

詳細情報 詳細情報について

• CRID

  1360018297835715200

• NII論文ID

  30014427580

• NII書誌ID

  AA11115564

• DOI

  10.1046/j.1365-2672.2002.01652.x

• ISSN

  13652672

  13645072

• Web Site

  https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1046%2Fj.1365-2672.2002.01652.x

  http://onlinelibrary.wiley.com/wol1/doi/10.1046/j.1365-2672.2002.01652.x/fullpdf

• データソース種別

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