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, 2025. Disponível em: https://ejournal.brin.go.id/annales/article/view/7657. Acesso em: 16 dec. 2025.