Glutamate dehydrogenase activity: a major criterion for the selection of flavour-producing lactic acid bacteria strains

MLA

Tanous, Catherine, et al. “Glutamate Dehydrogenase Activity: A Major Criterion for the Selection of Flavour-Producing Lactic Acid Bacteria Strains.” Antonie van Leeuwenhoek, vol. 82, no. 1–4, Aug. 2002, pp. 271–78. EBSCOhost, https://doi.org/10.1023/A:1020616506703.

APA

Tanous, C., Kieronczyk, A., Helinck, S., Chambellon, E., & Yvon, M. (2002). Glutamate dehydrogenase activity: a major criterion for the selection of flavour-producing lactic acid bacteria strains. Antonie van Leeuwenhoek, 82(1–4), 271–278. https://doi.org/10.1023/A:1020616506703

Chicago

Tanous, Catherine, Agnieszka Kieronczyk, Sandra Helinck, Emilie Chambellon, and Mireille Yvon. 2002. “Glutamate Dehydrogenase Activity: A Major Criterion for the Selection of Flavour-Producing Lactic Acid Bacteria Strains.” Antonie van Leeuwenhoek 82 (1–4): 271–78. doi:10.1023/A:1020616506703.