Addition of α-ketoglutarate enhances formation of volatiles by Staphylococcus carnosus during sausage fermentation.
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Addition of α-ketoglutarate enhances formation of volatiles by Staphylococcus carnosus during sausage fermentation.
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2004 nî lūn-bûn
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2004年の論文
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name
Addition of α-ketoglutarate en ...... s during sausage fermentation.
@en
Addition of α-ketoglutarate en ...... s during sausage fermentation.
@nl
type
label
Addition of α-ketoglutarate en ...... s during sausage fermentation.
@en
Addition of α-ketoglutarate en ...... s during sausage fermentation.
@nl
prefLabel
Addition of α-ketoglutarate en ...... s during sausage fermentation.
@en
Addition of α-ketoglutarate en ...... s during sausage fermentation.
@nl
P2093
P1433
P1476
Addition of α-ketoglutarate en ...... s during sausage fermentation.
@en
P2093
Karsten Tjener
Lone Andersen
Louise H Stahnke
P304
P356
10.1016/J.MEATSCI.2004.02.003
P577
2004-08-01T00:00:00Z