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Page 1
Production of volatile compounds by Lactobacillus sakei from branched chain α-keto acids.
Food Microbiol. 2012 Apr;29(2):224-8. doi: 10.1016/j.fm.2011.06.010. Epub 2011 Jun 21.
Food Microbiol. 2012.
PMID: 22202876
Effect of Radio Frequency Heating on Yoghurt, II: Microstructure and Texture.
Siefarth C, Tran TB, Mittermaier P, Pfeiffer T, Buettner A.
Siefarth C, et al. Among authors: tran tb.
Foods. 2014 Jun 20;3(2):369-393. doi: 10.3390/foods3020369.
Foods. 2014.
PMID: 28234325
Free PMC article.
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Effect of Radio Frequency Heating on Yoghurt, I: Technological Applicability, Shelf-Life and Sensorial Quality.
Siefarth C, Tran TB, Mittermaier P, Pfeiffer T, Buettner A.
Siefarth C, et al. Among authors: tran tb.
Foods. 2014 May 15;3(2):318-335. doi: 10.3390/foods3020318.
Foods. 2014.
PMID: 28234322
Free PMC article.
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