Unraveling the difference in flavor characteristics of dry sausages inoculated with different autochthonous lactic acid bacteria
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Title
Unraveling the difference in flavor characteristics of dry sausages inoculated with different autochthonous lactic acid bacteria
Authors
Keywords
Lactic acid bacteria, dry fermented sausage, Flavor profile, Electronic nose, Sensory analysis, Correlation analysis
Journal
Food Bioscience
Volume -, Issue -, Pages 101778
Publisher
Elsevier BV
Online
2022-05-10
DOI
10.1016/j.fbio.2022.101778
References
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