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Amino acid conversions by coagulase-negative staphylococci in a rich medium : assessment of inter- and intraspecies heterogeneity

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Keywords
Coagulase-negative staphylococci, Volatile compounds, Biogenic amines, Meat fermentation, UPLC-MS/MS, DRY FERMENTED SAUSAGES, DIFFERENT INGREDIENT LEVELS, MEAT STARTER CULTURES, BIOGENIC-AMINES, DIFFERENT TEMPERATURES, VOLATILE COMPOUNDS, FLAVOR COMPOUNDS, SAFETY HAZARDS, MODEL SYSTEMS, FOOD SAFETY

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Citation

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MLA
Stavropoulou, Despoina Angeliki et al. “Amino Acid Conversions by Coagulase-negative Staphylococci in a Rich Medium : Assessment of Inter- and Intraspecies Heterogeneity.” INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY 212 (2015): 34–40. Print.
APA
Stavropoulou, D. A., Borremans, W., De Vuyst, L., De Smet, S., & Leroy, F. (2015). Amino acid conversions by coagulase-negative staphylococci in a rich medium : assessment of inter- and intraspecies heterogeneity. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, 212, 34–40. Presented at the 2nd International symposium on Fermented Meat.
Chicago author-date
Stavropoulou, Despoina Angeliki, Wim Borremans, Luc De Vuyst, Stefaan De Smet, and Frédéric Leroy. 2015. “Amino Acid Conversions by Coagulase-negative Staphylococci in a Rich Medium : Assessment of Inter- and Intraspecies Heterogeneity.” International Journal of Food Microbiology 212: 34–40.
Chicago author-date (all authors)
Stavropoulou, Despoina Angeliki, Wim Borremans, Luc De Vuyst, Stefaan De Smet, and Frédéric Leroy. 2015. “Amino Acid Conversions by Coagulase-negative Staphylococci in a Rich Medium : Assessment of Inter- and Intraspecies Heterogeneity.” International Journal of Food Microbiology 212: 34–40.
Vancouver
1.
Stavropoulou DA, Borremans W, De Vuyst L, De Smet S, Leroy F. Amino acid conversions by coagulase-negative staphylococci in a rich medium : assessment of inter- and intraspecies heterogeneity. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY. 2015;212:34–40.
IEEE
[1]
D. A. Stavropoulou, W. Borremans, L. De Vuyst, S. De Smet, and F. Leroy, “Amino acid conversions by coagulase-negative staphylococci in a rich medium : assessment of inter- and intraspecies heterogeneity,” INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, vol. 212, pp. 34–40, 2015.
@article{8518016,
  author       = {Stavropoulou, Despoina Angeliki and Borremans, Wim and De Vuyst, Luc and De Smet, Stefaan and Leroy, Frédéric},
  issn         = {0168-1605},
  journal      = {INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY},
  keywords     = {Coagulase-negative staphylococci,Volatile compounds,Biogenic amines,Meat fermentation,UPLC-MS/MS,DRY FERMENTED SAUSAGES,DIFFERENT INGREDIENT LEVELS,MEAT STARTER CULTURES,BIOGENIC-AMINES,DIFFERENT TEMPERATURES,VOLATILE COMPOUNDS,FLAVOR COMPOUNDS,SAFETY HAZARDS,MODEL SYSTEMS,FOOD SAFETY},
  language     = {eng},
  location     = {Valencia, Spain},
  pages        = {34--40},
  title        = {Amino acid conversions by coagulase-negative staphylococci in a rich medium : assessment of inter- and intraspecies heterogeneity},
  url          = {http://dx.doi.org/10.1016/j.ijfoodmicro.2015.04.048},
  volume       = {212},
  year         = {2015},
}

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