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- Q77100834 description "article scientifique publié en 1998" @default.
- Q77100834 description "artículu científicu espublizáu en xunu de 1998" @default.
- Q77100834 description "im Juni 1998 veröffentlichter wissenschaftlicher Artikel" @default.
- Q77100834 description "scientific article published on 01 June 1998" @default.
- Q77100834 description "wetenschappelijk artikel" @default.
- Q77100834 description "наукова стаття, опублікована в червні 1998" @default.
- Q77100834 name "Formation of amino acid (L-leucine, L-phenylalanine) derived volatile flavour compounds by Moraxella phenylpyruvica and Staphylococcus xylosus in cured meat model systems" @default.
- Q77100834 name "Formation of amino acid (L-leucine, L-phenylalanine) derived volatile flavour compounds by Moraxella phenylpyruvica and Staphylococcus xylosus in cured meat model systems" @default.
- Q77100834 type Item @default.
- Q77100834 label "Formation of amino acid (L-leucine, L-phenylalanine) derived volatile flavour compounds by Moraxella phenylpyruvica and Staphylococcus xylosus in cured meat model systems" @default.
- Q77100834 label "Formation of amino acid (L-leucine, L-phenylalanine) derived volatile flavour compounds by Moraxella phenylpyruvica and Staphylococcus xylosus in cured meat model systems" @default.
- Q77100834 prefLabel "Formation of amino acid (L-leucine, L-phenylalanine) derived volatile flavour compounds by Moraxella phenylpyruvica and Staphylococcus xylosus in cured meat model systems" @default.
- Q77100834 prefLabel "Formation of amino acid (L-leucine, L-phenylalanine) derived volatile flavour compounds by Moraxella phenylpyruvica and Staphylococcus xylosus in cured meat model systems" @default.
- Q77100834 P1433 Q77100834-BBA7AA02-7DDC-4354-ACE2-BE9405EA2B3F @default.
- Q77100834 P1476 Q77100834-7F4F063D-053D-465E-9B45-B4BAAE552531 @default.
- Q77100834 P2093 Q77100834-4668DE53-E582-4639-BF9E-25E65EF6BD19 @default.
- Q77100834 P2093 Q77100834-74B95A94-646A-491E-BF38-6307FD6F8783 @default.
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- Q77100834 P2860 Q77100834-089759A2-05C2-4CD0-84FE-7703A7118191 @default.
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- Q77100834 P2860 Q77100834-94F91DE8-7CC9-486D-AB67-06CF1B54B177 @default.
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- Q77100834 P2860 Q77100834-AA4B2EB0-4451-402D-9E99-FF313CDB4D8C @default.
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- Q77100834 P304 Q77100834-BF9AC3BB-8972-4EDC-98D2-FDC0264C85EF @default.
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- Q77100834 P921 Q77100834-26A47EB7-EF2B-48BA-A2D6-5FC691533ED1 @default.
- Q77100834 P921 Q77100834-98955957-7422-49E2-825F-9C045C10F12A @default.
- Q77100834 P356 S0168-1605(98)00069-5 @default.
- Q77100834 P698 9706803 @default.
- Q77100834 P1433 Q15762218 @default.
- Q77100834 P1476 "Formation of amino acid (L-leucine, L-phenylalanine) derived volatile flavour compounds by Moraxella phenylpyruvica and Staphylococcus xylosus in cured meat model systems" @default.
- Q77100834 P2093 "H J Andersen" @default.
- Q77100834 P2093 "J K Møller" @default.
- Q77100834 P2093 "L L Hinrichsen" @default.
- Q77100834 P2860 Q35197182 @default.
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- Q77100834 P304 "101-117" @default.
- Q77100834 P31 Q13442814 @default.
- Q77100834 P356 "10.1016/S0168-1605(98)00069-5" @default.
- Q77100834 P433 "1-2" @default.
- Q77100834 P478 "42" @default.
- Q77100834 P577 "1998-06-01T00:00:00Z" @default.
- Q77100834 P698 "9706803" @default.
- Q77100834 P921 Q606505 @default.
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