(Q44659992)
Statements
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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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Identifiers
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