Effect of immobilized Lactobacillus casei on the evolution of flavor compounds in probiotic dry-fermented sausages during ripening

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Title
Effect of immobilized Lactobacillus casei on the evolution of flavor compounds in probiotic dry-fermented sausages during ripening
Authors
Keywords
SPME GC/MS, Volatiles, Probiotic sausages, Immobilized , L. casei, ATCC 393, Wheat
Journal
MEAT SCIENCE
Volume 100, Issue -, Pages 41-51
Publisher
Elsevier BV
Online
2014-09-29
DOI
10.1016/j.meatsci.2014.09.011

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