Diversity of l-leucine catabolism in various microorganisms involved in dairy fermentations, and identification of the rate-controlling step in the formation of the potent flavour component 3-methylbutanal (Q44659992)
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scientific article published on November 18, 2003
| Language | Label | Description | Also known as |
|---|---|---|---|
| English | Diversity of l-leucine catabolism in various microorganisms involved in dairy fermentations, and identification of the rate-controlling step in the formation of the potent flavour component 3-methylbutanal |
scientific article published on November 18, 2003 |
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Diversity of L-leucine catabolism in various microorganisms involved in dairy fermentations, and identification of the rate-controlling step in the formation of the potent flavour component 3-methylbutanal (English)
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Diversity of l-leucine catabolism in various microorganisms involved in dairy fermentations, and identification of the rate-controlling step in the formation of the potent flavour component 3-methylbutanal (English)
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Engels WJ
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Wouters JT
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B. A. Smit
W. J M. Engels
J. T M. Wouters
18 November 2003
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64
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3
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396-402
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