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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
DOI: 10.1016/j.meatsci.2004.02.017

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