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A Tandem Liquid Chromatography–Mass Spectrometry-based Approach for Metabolite Analysis of Staphylococcus aureus
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Effect of ascorbate, nitrate and nitrite on the amount of flavour compounds produced from leucine by Staphylococcus

Pelle Thonning Olesen1, Louise Heller Stahnke, Régine Talon

  • 1BioCentrum-DTU, Technical University of Denmark, Søltofts plads, build. 221, DK-2800 Kgs. Lyngby, Denmark.

Meat Science
|November 9, 2011
PubMed

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