Effect of curing salts and probiotic cultures on the evolution of flavor compounds in dry-fermented sausages during ripening

Published 2016 View Full Article

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Title
Effect of curing salts and probiotic cultures on the evolution of flavor compounds in dry-fermented sausages during ripening
Authors
Keywords
HS-SPME GC/MS, Volatiles, Probiotic sausages, Immobilized , L. casei, ATCC 393, Wheat
Journal
FOOD CHEMISTRY
Volume 201, Issue -, Pages 334-338
Publisher
Elsevier BV
Online
2016-01-21
DOI
10.1016/j.foodchem.2016.01.084

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