Effect of ascorbate, nitrate and nitrite on the amount of flavour compounds produced from leucine by Staphylococcus xylosus and Staphylococcus carnosus.
about
Transcriptomic analysis of Staphylococcus xylosus in the presence of nitrate and nitrite in meat reveals its response to nitrosative stressEffect of curing agents on the oxidative and nitrosative damage to meat proteins during processing of fermented sausages.Species Pervasiveness Within the Group of Coagulase-Negative Staphylococci Associated With Meat Fermentation Is Modulated by pH
P2860
Effect of ascorbate, nitrate and nitrite on the amount of flavour compounds produced from leucine by Staphylococcus xylosus and Staphylococcus carnosus.
description
2004 nî lūn-bûn
@nan
2004年の論文
@ja
2004年論文
@yue
2004年論文
@zh-hant
2004年論文
@zh-hk
2004年論文
@zh-mo
2004年論文
@zh-tw
2004年论文
@wuu
2004年论文
@zh
2004年论文
@zh-cn
name
Effect of ascorbate, nitrate a ...... s and Staphylococcus carnosus.
@en
Effect of ascorbate, nitrate a ...... s and Staphylococcus carnosus.
@nl
type
label
Effect of ascorbate, nitrate a ...... s and Staphylococcus carnosus.
@en
Effect of ascorbate, nitrate a ...... s and Staphylococcus carnosus.
@nl
prefLabel
Effect of ascorbate, nitrate a ...... s and Staphylococcus carnosus.
@en
Effect of ascorbate, nitrate a ...... s and Staphylococcus carnosus.
@nl
P2093
P1433
P1476
Effect of ascorbate, nitrate a ...... s and Staphylococcus carnosus.
@en
P2093
Louise Heller Stahnke
Pelle Thonning Olesen
Régine Talon
P304
P356
10.1016/J.MEATSCI.2004.02.017
P577
2004-10-01T00:00:00Z