The proteolytic system of starter and non-starter bacteria: Components and their importance for cheese ripening
The proteolytic system of starter and non-starter bacteria: Components and their importance for cheese ripening
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DOI：
10.1016/0958-6946(95)00041-0
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发表时间：
1995
影响因子：
3.1
通讯作者：
W. Bockelmann
中科院分区：
文献类型：
--
作者：
W. Bockelmann
