Flavor Compounds
Author:
Publisher
Elsevier
Reference19 articles.
1. Microbiological and biochemical studies of coffee fermentation;Avallone;Current Microbiology,2001
2. Food, Fermentation and Microorganisms;Bamforth,2005
3. Decarboxylase activity involved in methyl ketone production by Staphylococcus carnosus 833, a strain used in sausage fermentation;Fadda;FEMS Microbiology Letters,2002
4. Fundamentals of Cheese Science;Fox,2000
5. Microbial biocatalysis in the generation of flavor and fragrance chemicals;Hagedorn;Annual Review of Microbiology,1994
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