Flavour formation from hydrolysis of pork sarcoplasmic protein extract by a unique LAB culture isolated from Harbin dry sausage

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Title
Flavour formation from hydrolysis of pork sarcoplasmic protein extract by a unique LAB culture isolated from Harbin dry sausage
Authors
Keywords
Lactic acid bacteria, Sarcoplasmic proteins, Proteolysis, Flavour
Journal
MEAT SCIENCE
Volume 100, Issue -, Pages 110-117
Publisher
Elsevier BV
Online
2014-10-13
DOI
10.1016/j.meatsci.2014.10.001

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