Broadbent, J. R., Barnes, M., Brennand, C., Strickland, M., Houck, K., Johnson, M. E., & Steele, J. L. (2002). Contribution of Lactococcus lactis Cell Envelope Proteinase Specificity to Peptide Accumulation and Bitterness in Reduced-Fat Cheddar Cheese. American Society for Microbiology.
シカゴスタイル引用形Broadbent, Jeffery R., Mary Barnes, Charlotte Brennand, Marie Strickland, Kristen Houck, Mark E. Johnson, , James L. Steele. Contribution of Lactococcus Lactis Cell Envelope Proteinase Specificity to Peptide Accumulation and Bitterness in Reduced-Fat Cheddar Cheese. American Society for Microbiology, 2002.
MLA引用形式Broadbent, Jeffery R., et al. Contribution of Lactococcus Lactis Cell Envelope Proteinase Specificity to Peptide Accumulation and Bitterness in Reduced-Fat Cheddar Cheese. American Society for Microbiology, 2002.