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Evaluation of Fermented Sausages Manufactured with Reduced-fat and Functional Starter Cultures on Physicochemical, Functional and Flavor Characteristics
Fermented foods with probiotics having functional properties may provide beneficial effects on health. These effects are varied, depending on the type of lactic acid bacteria (LAB). Different probiotic LAB might have different functional properties. Thus, this study was performed to evaluate the qua...
Autores principales: | Kim, Young Joo, Park, Sung Yong, Lee, Hong Cheol, Yoo, Seung Seok, Oh, Se Jong, Kim, Hyeong Sang, Chin, Koo Bok |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
Korean Society for Food Science of Animal Resources
2014
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4597866/ https://www.ncbi.nlm.nih.gov/pubmed/26761176 http://dx.doi.org/10.5851/kosfa.2014.34.3.346 |
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