TY  - GEN
AU  - Møller,J K
AU  - Hinrichsen,L L
AU  - Andersen,H J
TI  - Formation of amino acid (L-leucine, L-phenylalanine) derived volatile flavour compounds by Moraxella phenylpyruvica and Staphylococcus xylosus in cured meat model systems
SN  - 0168-1605
PY  - 1998///0917
KW  - Aldehydes
KW  - metabolism
KW  - Animals
KW  - Butyrates
KW  - Leucine
KW  - Meat
KW  - microbiology
KW  - Meat Products
KW  - Meat-Packing Industry
KW  - Moraxella
KW  - Nitrates
KW  - Odorants
KW  - Pentanols
KW  - Phenylalanine
KW  - Staphylococcus
KW  - Swine
KW  - Volatilization
N1  - Publication Type: Journal Article; Research Support, Non-U.S. Gov't
UR  - https://doi.org/10.1016/s0168-1605(98)00069-5
ER  -