Møller, J K <br/><br/>
Formation of amino acid (L-leucine, L-phenylalanine) derived volatile flavour compounds by Moraxella phenylpyruvica and Staphylococcus xylosus in cured meat model systems.  [electronic resource] 

 -  International journal of food microbiology  Jun 1998 
 - 101-17 p.  digital 
<br/><br/> Publication Type: Journal Article; Research Support, Non-U.S. Gov't 
<br/><br/><label>ISSN: </label>0168-1605 
<br/><br/><label>Standard No.: </label>10.1016/s0168-1605(98)00069-5  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Aldehydes--metabolism<br/>Animals<br/>Butyrates--metabolism<br/>Leucine--metabolism<br/>Meat--microbiology<br/>Meat Products--microbiology<br/>Meat-Packing Industry<br/>Moraxella--metabolism<br/>Nitrates<br/>Odorants<br/>Pentanols--metabolism<br/>Phenylalanine--metabolism<br/>Staphylococcus--metabolism<br/>Swine<br/>Volatilization