Effect of Biofermentation with Taxifolin on Physicochemical and Microbiological Properties of Cold-Smoked Pork Sausages

The aim of this work is to evaluate the effect of taxifolin on the physicochemical and microbiological properties of cold-smoked pork sausages produced using different commercial starter cultures with Leuconostoc carnosum and with a mixture of Pediococcus pentosaceus and Staphylococcus xylosus. Ultr...

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Detalles Bibliográficos
Autores principales: Gustiene, Sonata, Zaborskiene, Gintare, Rokaityte, Anita, Riešute, Reda
Formato: Online Artículo Texto
Lenguaje:English
Publicado: University of Zagreb Faculty of Food Technology and Biotechnology 2019
Materias:
Original Scientific Papers
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7029393/
https://www.ncbi.nlm.nih.gov/pubmed/32123510
http://dx.doi.org/10.17113/ftb.57.04.19.6250

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7029393/
https://www.ncbi.nlm.nih.gov/pubmed/32123510
http://dx.doi.org/10.17113/ftb.57.04.19.6250

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