Production of flavor compounds by lactic acid bacteria in fermented foods
Kouakou-Kouamé C.A., N'Guessan F.K., Montet D., Koffi Djè M.. 2023. In : Montet Didier (ed.), Ray Ramesh C. (ed.), De Carvalho Azevedo Vasco Ariston (ed.), Paramithiotis Spiros (ed.). Lactic acid bacteria as cell factories: Synthetic biology and metabolic engineering. Cambridge : Elsevier, p. 239-270. (Applied Biotechnology Reviews Series).