Synapse
⌘+K
Synapse
PulseExploreClubsResearchersJournals
Instagram
HomeClubsExplore
May 1, 2000Letters in Applied Microbiology

Amino acid fermentation in non-starter Lactobacillus spp. isolated from Cheddar cheese

View Full Paper
Ask AI
Bookmark
Share

Authors

JTJonathan TammamOxford Brookes UniversityAWA.G. WilliamsHannah Research FoundationJNJames E. NobleNational Physical Laboratory

Discussion

Loading...

Member takes

Overview

Key Points

Key points are not available for this paper at this time.

Cite This Study

Tammam et al. (2000) studied this question.

synapsesocial.com/papers/6aa951fa11a60bccbd264ef7https://doi.org/10.1046/j.1472-765x.2000.00727.x
View Full Paper
Ask AI
Bookmark
Share

Also Consider

Synapse has enriched 2 closely related papers on similar clinical questions. Consider them for comparative context:

  1. 1Nonstarter Lactobacilli in Cheddar Cheese: A Review1990 · 258 citations
  2. 2Aroma Extract Dilution Analysis of Aged Cheddar Cheese1995 · 104 citations