Innovative insights into dry fermented sausages flavor: Unraveling the impact of varied lactobacillus genera-driven fermentation
Shasha Zheng, Yingying Hu, Lijun Tan, Liu Yang, Chunyu Wang, Baocai Xu
Topics & Concepts
Lactobacillus sakeiFood scienceFermentationFlavorHexanalLactobacillus plantarumChemistryAcetoinStarterDiacetylLactobacillusLactic acidBacteriaBiologyGeneticsMeat and Animal Product QualityProtein Hydrolysis and Bioactive PeptidesAnimal Nutrition and Physiology