Unraveling the difference in flavor characteristics of dry sausages inoculated with different autochthonous lactic acid bacteria
Yingying Hu, Jiawang Wang, Qian Liu, Yan Wang, Jing Ren, Qian Chen, Baohua Kong
Topics & Concepts
Lactobacillus sakeiFood scienceFlavorStarterLactic acidChemistryInoculationLactococcus lactisLactobacillusFermentationBacteriaBiologyGeneticsImmunologyMeat and Animal Product QualityProbiotics and Fermented FoodsProtein Hydrolysis and Bioactive Peptides