검색결과 : 3건
| No. | Article |
|---|---|
| 1 |
Kluyveromyces lactis and Saccharomyces cerevisiae, two potent deacidifying and volatile-sulphur-aroma-producing microorganisms of the cheese ecosystem Kagkli DM, Tache R, Cogan TM, Hill C, Casaregola S, Bonnarme P Applied Microbiology and Biotechnology, 73(2), 434, 2006 |
| 2 |
Dual influence of the carbon source and L-methionine on the synthesis of sulphur compounds in the cheese-ripening yeast Geotrichum candidum Arfi K, Tache R, Spinnler HE, Bonnarme P Applied Microbiology and Biotechnology, 61(4), 359, 2003 |
| 3 |
Production of volatile compounds by cheese-ripening yeasts: requirement for a methanethiol donor for S-methyl thioacetate synthesis by Kluyveromyces lactis Arfi K, Spinnler HE, Tache R, Bonnarme P Applied Microbiology and Biotechnology, 58(4), 503, 2002 |