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Effect of growth phase and dry-cured sausage processing conditions on Debaryomyces spp. generation of volatile compounds from branched-chain amino acids

Food ChemistryDebaryomyces SppBiomanufacturingFood FermentationVolatile CompoundsBiotechnologyGrowth PhaseFood MicrobiologyAlternative Protein SourceFood EngineeringMicrobiologyFood ProcessingFood QualityMedicineFood TechnologyHealth Sciences