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Effect of ascorbate, nitrate and nitrite on the amount of flavour compounds produced from leucine by Staphylococcus xylosus and Staphylococcus carnosus

✍ Scribed by Pelle Thonning Olesen; Louise Heller Stahnke; Régine Talon


Book ID
116736308
Publisher
Elsevier Science
Year
2004
Tongue
English
Weight
286 KB
Volume
68
Category
Article
ISSN
0309-1740

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