Formation of amino acid (l-leucine, l-phenylalanine) derived volatile flavour compounds by Moraxella phenylpyruvica and Staphylococcus xylosus in cured meat model systems
- 1 June 1998
- journal article
- Published by Elsevier in International Journal of Food Microbiology
- Vol. 42 (1-2) , 101-117
- https://doi.org/10.1016/s0168-1605(98)00069-5
Abstract
No abstract availableKeywords
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