Effects of Lacticaseibacillus rhamnosus LOCK900 on Development of Volatile Compounds and Sensory Quality of Dry Fermented Sausages

Traditional dry fermented meat products are highly appreciated by consumers. A probiotic starter culture increases their attractiveness through sensory qualities and a potential health-promoting effect. The ability to scale the laboratory solution to industrial conditions is an additional scientific...

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Detalles Bibliográficos
Autores principales: Sionek, Barbara, Tambor, Krzysztof, Okoń, Anna, Szymański, Piotr, Zielińska, Dorota, Neffe-Skocińska, Katarzyna, Kołożyn-Krajewska, Danuta
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8587199/
https://www.ncbi.nlm.nih.gov/pubmed/34770862
http://dx.doi.org/10.3390/molecules26216454

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8587199/
https://www.ncbi.nlm.nih.gov/pubmed/34770862
http://dx.doi.org/10.3390/molecules26216454

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