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Antioxidant effect of yeast on lipid oxidation in salami sausage

Salami is a kind of fermented meat product with rich nutrition and unique flavor. Because it is rich in fat, it is easy to oxidize to produce bad flavor. Compared with the way of adding artificial or natural antioxidants to reduce the degree of sausage oxidation, the antioxidant characteristics of d...

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Detalles Bibliográficos
Autores principales:	Liu, Yingli, Cao, Yating, Yohannes Woldemariam, Kalekristos, Zhong, Shengjie, Yu, Qinglin, Wang, Jing
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Frontiers Media S.A. 2023
Materias:	Microbiology
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9885106/ https://www.ncbi.nlm.nih.gov/pubmed/36726562 http://dx.doi.org/10.3389/fmicb.2022.1113848

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