Dyfyniad APA

Bruinenberg, P. G., De Roo, G., & Limsowtin, G. (1997). Purification and Characterization of Cystathionine (gamma)-Lyase from Lactococcus lactis subsp. cremoris SK11: Possible Role in Flavor Compound Formation during Cheese Maturation.

Dyfyniad Arddull Chicago

Bruinenberg, P. G., G. De Roo, and G. Limsowtin. Purification and Characterization of Cystathionine (gamma)-Lyase From Lactococcus Lactis Subsp. Cremoris SK11: Possible Role in Flavor Compound Formation During Cheese Maturation. 1997.

Dyfyniad MLA

Bruinenberg, P. G., G. De Roo, and G. Limsowtin. Purification and Characterization of Cystathionine (gamma)-Lyase From Lactococcus Lactis Subsp. Cremoris SK11: Possible Role in Flavor Compound Formation During Cheese Maturation. 1997.

Rhybudd: Mae'n bosib nad yw'r dyfyniadau hyn bob amser yn 100% cywir.