PEPTIDES PRODUCED BY SELECTED LACTOSE-POSITIVE AND LACTOSE-NEGATIVE LACTOCOCCI IN A MODEL CHEESE RIPENING SYSTEM

被引：6

作者：

ABUTARBOUSH, HM ^{[1
]}

MARSHALL, RT ^{[1
]}

HEYMANN, H ^{[1
]}

机构：

[1] UNIV MISSOURI,DEPT FOOD SCI & NUTR,COLUMBIA,MO 65211

来源：

JOURNAL OF DAIRY SCIENCE | 1989年 / 72卷 / 12期

关键词：

D O I：

10.3168/jds.S0022-0302(89)79472-8

中图分类号：

S8 [畜牧、动物医学、狩猎、蚕、蜂];

学科分类号：

0905 ;

摘要：

引用

页码：3143 / 3148

页数：6

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