Y. Someya

Production of gamma-aminobutyric acid by cheese starters during cheese ripening.

M. Nomura, H. Kimoto, I. Suzuki, 1998, Journal of dairy science.

Production of γ-Aminobutyric Acid By Cheese Starters During Cheese Ripening

M. Nomura, H. Kimoto, I. Suzuki, 1998 .

Novel characteristic for distinguishing Lactococcus lactis subsp. lactis from subsp. cremoris.

M. Nomura, H. Kimoto, I. Suzuki, 1999, International journal of systematic bacteriology.

Analysis of Milk Constituents by the Near Infrared Spectrophotometric Method

Jun Uozumi, Mutsuo Iwamoto, Nobuhiro Yano, 1987 .