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The effects of storage and hop extract on aroma and flavour compounds in Balkan-style sausages packed under a CO(2)-containing anaerobic atmosphere
Changes in the levels of pH, lactic acid, acetic acid, headspace volatile compounds, and spoilage odour intensity during a 35 day refrigerated storage period in two sets of a Balkan-style fresh sausage, a control sausage (CON) and a sausage containing an aqueous hop extract (HOP), packaged under a 2...
| Autores principales: | , , , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Elsevier
2020
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7567915/ https://www.ncbi.nlm.nih.gov/pubmed/33088979 http://dx.doi.org/10.1016/j.heliyon.2020.e05251 |