Effects of autochthonous strains on volatile compounds and technological properties of heat-treated sucuk
Zeynep Feyza Yılmaz Oral, Güzin Kaban
Topics & Concepts
Lactobacillus sakeiStaphylococcus xylosusStarterFood scienceFermentationBitter tasteChemistryBacteriaTBARSLactic acidBiologyLactobacillusTasteStaphylococcusBiochemistryStaphylococcus aureusLipid peroxidationOxidative stressGeneticsMeat and Animal Product QualityProbiotics and Fermented FoodsFood Quality and Safety Studies