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Effect of Omega-3 Microcapsules Addition on the Profile of Volatile Compounds in Enriched Dry-Cured and Cooked Sausages

The main goal of the present study was evaluating the effect of enriching meat products (cooked (C-SAU) and dry-cured sausages (D-SAU)) with monolayered (Mo) and multilayered (Mu) fish oil microcapsules on the profile of volatile compounds, with special interest in lipid oxidation markers. For that,...

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Detalles Bibliográficos
Autores principales:	Solomando, Juan Carlos, Antequera, Teresa, Martín, Alberto, Perez-Palacios, Trinidad
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2020
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7698614/ https://www.ncbi.nlm.nih.gov/pubmed/33217971 http://dx.doi.org/10.3390/foods9111683

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