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Volumn 52, Issue 1, 2013, Pages 42-49

Molecular characterization and aromatic potential of Debaryomyces hansenii strains isolated from naturally fermented sausages

Author keywords

Aroma; D.hansenii; Genetic diversity; Sausages; Volatile compounds

Indexed keywords

AROMA; D.HANSENII; GENETIC DIVERSITY; SAUSAGES; VOLATILE COMPOUNDS;

EID: 84875778023     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2013.02.047     Document Type: Article
Times cited : (43)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.