The role of bacterial fermentation in lipolysis and lipid oxidation in Harbin dry sausages and its flavour development

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Title
The role of bacterial fermentation in lipolysis and lipid oxidation in Harbin dry sausages and its flavour development
Authors
Keywords
Dry sausage, Bacterial fermentation, Lipid hydrolysis, Lipid oxidation, Volatile compounds
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 77, Issue -, Pages 389-396
Publisher
Elsevier BV
Online
2016-11-29
DOI
10.1016/j.lwt.2016.11.075

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