Vicinal Diketone Formation in Yogurt: 13C Precursors and Effect of Branched-Chain Amino Acids
Author:
Affiliation:
1. Nestlé Research Center, NESTEC Ltd., P.O. Box 44, Vers-chez-les-Blanc, 1000 Lausanne 26, Switzerland
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf990487z
Reference35 articles.
1. The Formation of Isoleucine from β-Methylaspartic Acid in Escherichia coli W
2. Chromosomal Integration and Expression of Two Bacterial α-Acetolactate Decarboxylase Genes in Brewer's Yeast
3. Organization and regulation of genes for amino acid biosynthesis in lactic acid bacteria
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