Evaluation of Mixed Probiotic Starter Cultures Isolated from Kimchi on Physicochemical and Functional Properties, and Volatile Compounds of Fermented Hams

The objective of this study was to investigate the effects of mixed starter cultures isolated from kimchi on physicochemical properties, functionality and flavors of fermented ham. Physicochemical properties, microbial counts, shear force, cholesterol contents and volatile compounds of fermented ham...

Descripción completa

Detalles Bibliográficos
Autores principales: Kim, Young Joo, Park, Sung Yong, Lee, Hong Chul, Yoo, Seung Seok, Oh, Sejong, Kim, Kwang Hyun, Chin, Koo Bok
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society for Food Science of Animal Resources 2016
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4973939/
https://www.ncbi.nlm.nih.gov/pubmed/27499673
http://dx.doi.org/10.5851/kosfa.2016.36.1.122

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4973939/
https://www.ncbi.nlm.nih.gov/pubmed/27499673
http://dx.doi.org/10.5851/kosfa.2016.36.1.122

Ejemplares similares