WIDYASTUTI, Yantyati; LISDIYANTI, Puspita; TISNADJAJA, Djadjat. Role of Lactobacillus helveticus on Flavor Formation in Cheese: Amino Acid Metabolism. Annales Bogorienses, [S. l.], v. 18, n. 1, p. 1–11, 2014. DOI: 10.14203/ann.bogor.2014.v18.n1.1-11. Disponível em: https://ejournal.brin.go.id/annales/article/view/7657. Acesso em: 8 oct. 2026.