Microbial catabolism of amino acids produces flavour compounds of importance for foods
such as cheese, wine and fermented sausages. Lactic acid bacteria are equipped with …

Microbial catabolism of amino acids produces flavour compounds of importance for foods
such as cheese, wine and fermented sausages. Lactic acid bacteria are equipped with …

Microbial catabolism of amino acids produces flavour compounds of importance for foods
such as cheese, wine and fermented sausages. Lactic acid bacteria are equipped with …

Microbial catabolism of amino acids produces flavour compounds of importance for foods
such as cheese, wine and fermented sausages. Lactic acid bacteria are equipped with …

Microbial catabolism of amino acids produces flavour compounds of importance for foods
such as cheese, wine and fermented sausages. Lactic acid bacteria are equipped with …

Microbial catabolism of amino acids produces flavour compounds of importance for foods
such as cheese, wine and fermented sausages. Lactic acid bacteria are equipped with …

Flavour formation by amino acid catabolism CNRS Inist Pascal-Francis CNRS Pascal and
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Flavour formation by amino acid catabolism | CiNii Research CiNii 国立情報学研究所 学術
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Microbial catabolism of amino acids produces flavour compounds of importance for foods
such as cheese, wine and fermented sausages. Lactic acid bacteria are equipped with …