Effects of microbial fermentation on the flavor of cured duck legs

In this study, fermentation with Lactobacillus plantarum and Saccharomyces cerevisiae was applied to improve the flavor of cured duck leg meat. Odor and taste evaluations, lipid oxidation, volatile flavor substances, and protein degradation were determined to investigate the effects of microbial fer...

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Detalles Bibliográficos
Autores principales: Cai, Zhendong, Ruan, Yifan, He, Jun, Dang, Yali, Cao, Jinxuan, Sun, Yangying, Pan, Daodong, Tian, Hongwei
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2020
Materias:
Processing and Products
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7598141/
https://www.ncbi.nlm.nih.gov/pubmed/32868009
http://dx.doi.org/10.1016/j.psj.2020.06.019

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7598141/
https://www.ncbi.nlm.nih.gov/pubmed/32868009
http://dx.doi.org/10.1016/j.psj.2020.06.019

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