Ability of meat starter cultures to catabolize leucine and evaluation of the degradation products by using an HPLC method

Author: Larrouture C.   Ardaillon V.   Pepin M.   Montel M.C.  

Publisher: Elsevier

ISSN: 0740-0020

Source: Food Microbiology, Vol.17, Iss.5, 2000-10, pp. : 563-570

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Abstract