검색결과 : 3건
| No. | Article |
|---|---|
| 1 |
Diversity of L-leucine catabolism in various microorganisms involved in dairy fermentations, and identification of the rate-controlling step in the formation of the potent flavour component 3-methylbutanal Smit BA, Engels WJM, Wouters JTM, Smit G Applied Microbiology and Biotechnology, 64(3), 396, 2004 |
| 2 |
Development of a high throughput screening method to test flavour-forming capabilities of anaerobic micro-organisms Smit BA, Engels WJM, Bruinsma J, Vlieg JETV, Wouters JTM, Smit G Journal of Applied Microbiology, 97(2), 306, 2004 |
| 3 |
Enhanced flavour formation by combination of selected lactococci from industrial and artisanal origin with focus on completion of a metabolic pathway Ayad EHE, Verheul A, Engels WJM, Wouters JTM, Smit G Journal of Applied Microbiology, 90(1), 59, 2001 |