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The Effect of Salvia hispanica and Nigella sativa Seed on the Volatile Profile and Sensory Parameters Related to Volatile Compounds of Dry Fermented Sausage
The aim of the study was to evaluate the effects of Salvia hispanica and Nigella sativa seed addition on the volatile compounds and sensory characteristics (with particular emphasis on odor and flavor) of traditionally produced dry fermented sausages with reduced nitrites. Five different sausage for...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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MDPI
2022
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8838188/ https://www.ncbi.nlm.nih.gov/pubmed/35163917 http://dx.doi.org/10.3390/molecules27030652 |