Quantitation and Enantiomeric Ratios of Aroma Compounds Formed by an Ehrlich Degradation of l-Isoleucine in Fermented Foods
Author:
Affiliation:
1. Lehrstuhl für Lebensmittelchemie, Department fuer Chemie, Technische Universitaet Muenchen, Lise-Meitner-Straße 34, D-85354 Freising, Germany
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.5b05427
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5. The Assimilation of Amino-acids by Bacteria: 1. The Passage of certain Amino-acids across the Cell wall and their concentration in the internal environment of Streptococcus faecalis
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