Effect of chestnut flour and probiotic microorganism on the functionality of dry-cured meat sausages
Noelí Sirini, Alba Roldán, Raquel Lucas‐González, Juana Fernández‐López, Manuel Viuda‐Martos, José Ángel Pérez‐Álvarez, L.S. Frizzo, M.R. Rosmini
Topics & Concepts
ProbioticFood scienceLactobacillus plantarumFlavourPrebioticNitriteChemistryLipid oxidationBiologyBacteriaAntioxidantLactic acidBiochemistryNitrateOrganic chemistryGeneticsMeat and Animal Product QualityProtein Hydrolysis and Bioactive PeptidesAnimal Nutrition and Physiology