Improving the taste profile of reduced-salt dry sausage by inoculating different lactic acid bacteria
Yingying Hu, Yongjie Li, Jiamin Zhu, Baohua Kong, Qian Liu, Qian Chen
Topics & Concepts
Food scienceLactobacillus plantarumTasteLactic acidChemistryInoculationWater activityLactobacillusBacteriaFermentationWater contentBiologyHorticultureGeotechnical engineeringEngineeringGeneticsMeat and Animal Product QualityAdvanced Chemical Sensor TechnologiesAnimal Nutrition and Physiology