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CABI Book Chapter Info
Cover for Flavour formation from leucine by lactic acid bacteria (LAB).

Leucine belongs to the branched-chain amino acids, which in lactic acid bacteria (LAB) can be intracellularly converted into different aromatic compounds through various enzymes and metabolic routes. The aldehyde 3-methylbutanal, the alcohol 3-methylbutanol and the carboxylic acid 3-methylbutyric...

Author(s)
Afzal, M. I.; Delaunay, S.; Cailliez-Grimal, C.
ISBN
2017 CABI (H ISBN 9781780647234)
Type
Book chapter