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  • Formation of Volatile Sulfur Compounds and Metabolism of Methionine and

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    Natalia Stec
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    This 3-sentence summary provides the key details about the document: The document is a research publication from 2008 that discusses the formation of volatile sulfur compounds and metabolism of methionine and other sulfur compounds in fermented foods, citing 158 times and having been read 938 times on ResearchGate; it has 3 authors including Sophie Landaud and Sandra Helinck who have published other related work on biosynthesis of flavors by microorganisms.

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    Formation of volatile sulfur compounds and metabolism of methionine and

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    This 3-sentence summary provides the key details about the document: The document is a research publication from 2008 that discusses the formation of volatile sulfur compounds and metabolism of methionine and other sulfur compounds in fermented foods, citing 158 times and having been read 938 times on ResearchGate; it has 3 authors including Sophie Landaud and Sandra Helinck who have published other related work on biosynthesis of flavors by microorganisms.

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    © All Rights Reserved
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    9 views16 pages

    Formation of Volatile Sulfur Compounds and Metabolism of Methionine and

    Uploaded by

    Natalia Stec
    This 3-sentence summary provides the key details about the document: The document is a research publication from 2008 that discusses the formation of volatile sulfur compounds and metabolism of methionine and other sulfur compounds in fermented foods, citing 158 times and having been read 938 times on ResearchGate; it has 3 authors including Sophie Landaud and Sandra Helinck who have published other related work on biosynthesis of flavors by microorganisms.

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    © All Rights Reserved
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    See discussions, stats, and author profiles for this publication at: https://www.researchgate.

    net/publication/5784743

    Formation of volatile sulfur compounds and metabolism of methionine and


    other sulfur compounds in fermented food

    Article in Applied Microbiology and Biotechnology · February 2008


    DOI: 10.1007/s00253-007-1288-y · Source: PubMed

    CITATIONS READS

    158 938

    3 authors, including:

    Sophie Landaud Sandra Helinck


    French National Institute for Agricultural Research MINES ParisTech
    35 PUBLICATIONS 576 CITATIONS 24 PUBLICATIONS 684 CITATIONS

    SEE PROFILE SEE PROFILE

    Some of the authors of this publication are also working on these related projects:

    Biosynthesis of flavours by micro-organisms View project

    All content following this page was uploaded by Sophie Landaud on 19 November 2014.

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