Ability of meat starter cultures to catabolize leucine and evaluation of the degradation products by using an HPLC method
- 31 October 2000
- journal article
- Published by Elsevier in Food Microbiology
- Vol. 17 (5) , 563-570
- https://doi.org/10.1006/fmic.2000.0353
Abstract
No abstract availableThis publication has 17 references indexed in Scilit:
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