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Tjener K, Stahnke LH, Andersen L, Martinussen J. Addition of α-ketoglutarate enhances formation of volatiles by Staphylococcus carnosus during sausage fermentation. Meat Sci. 2004 Aug;67(4):711–9. doi: 10.1016/j.meatsci.2004.02.003. PMID: 22061822. |