Effect of Lactobacillus plantarum and Staphylococcus xylosus on flavour development and bacterial communities in Chinese dry fermented sausages

Published 2020 View Full Article

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Title
Effect of Lactobacillus plantarum and Staphylococcus xylosus on flavour development and bacterial communities in Chinese dry fermented sausages
Authors
Keywords
Starter culture, Volatile compound, Lipid hydrolysis, Protein hydrolysis, Flavour formation, Microbiological quality
Journal
FOOD RESEARCH INTERNATIONAL
Volume 135, Issue -, Pages 109247
Publisher
Elsevier BV
Online
2020-04-15
DOI
10.1016/j.foodres.2020.109247

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