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Year : 2017
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https://hal.univ-lorraine.fr/hal-01962471
Submitted on : Thursday, December 20, 2018-4:06:05 PM
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- HAL Id : hal-01962471 , version 1
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M. Afzal, S. Delaunay, C. Cailliez-Grimal. Flavour formation from leucine by lactic acid bacteria (LAB).. J. P. F. D'Mello. The handbook of microbial metabolism of amino acids, CABI, pp.234-243, 2017, 9781780647234. ⟨hal-01962471⟩
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