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

出版年份 2015 全文链接

标题

作者

关键词

SPME GC/MS, Volatiles, Probiotic sausages, Immobilized , L. casei, ATCC 393, Wheat

出版物

Volume 100, Issue -, Pages 41-51

出版商

Elsevier BV

发表日期

2014-09-29

DOI

10.1016/j.meatsci.2014.09.011

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