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2 matching references were found.

Hinrichsen, L.L.; Pedersen, S.B., Relationship among flavor, volatile compounds, chemical changes, and microflora in Italian-type dry-cured ham during processing, J. Agric. Food Chem., 1995, 43, 11, 2932-2940, https://doi.org/10.1021/jf00059a030 . [all data]

Møller, J.K.S.; Hinrichsen, L.L.; Andersen, H.J., Formation of amino acid (L-leucine, L-phenylalanine) derived volatile flavour compounds by Moraxella phenylpyruvica and Staphylococcus xylosus in cured meat model systems, Int. J. Food Microbiol., 1998, 42, 1-2, 101-117, https://doi.org/10.1016/S0168-1605(98)00069-5 . [all data]