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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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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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Chicago
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.
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.
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.
MLA
Stavropoulou, Despoina Angeliki, Wim Borremans, Luc De Vuyst, 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.
@article{8518016,
  author       = {Stavropoulou, Despoina Angeliki and Borremans, Wim and De Vuyst, Luc and De Smet, Stefaan and Leroy, Fr{\'e}d{\'e}ric},
  issn         = {0168-1605},
  journal      = {INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY},
  keyword      = {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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