Branched chain amino acids as source of specific branched chain volatile fatty acids during the fermentation process of fish sauce

✍ Scribed by N. G. Sanceda; E. Suzuki; T. Kurata

• Publisher: Springer
• Year: 2003
• Tongue: English
• Weight: 132 KB
• Volume: 24
• Category: Article
• ISSN: 0939-4451
• DOI: 10.1007/s00726-002-0325-5