Amino acid catabolism in cheese-related bacteria: selection and study of the effects of pH, temperature and NaCl by quadratic response surface methodology
Year: 2001
Type: article
Authors: CURTIN A. C., CIPRIANI M., CORBO M. R., MCSWEENEY P. L. H., DE ANGELIS, MARIA, GOBBETTI, Marco
Language: English
Subfield: Food Science
Domain: Life Sciences
Open Access status: closed
OpenAlex ID: W7035916317