Evaluating the colour formation and oxidation effect of Leuconostoc mesenteroides subsp. IMAU:80679 combining with ascorbic acid in fermented sausages
Lingjie Kong, Jie‐Ying Deng, Kezhou Cai, Ying Wu, Jinxia Ge, Baocai Xu
Topics & Concepts
Ascorbic acidLeuconostoc mesenteroidesChemistryNitriteFood scienceTBARSVitamin CFermentationLipid oxidationLeuconostocPopulationLactic acidStarterBacteriaBiochemistryAntioxidantLactobacillusNitrateBiologyLipid peroxidationOrganic chemistryGeneticsSociologyDemographyMeat and Animal Product QualityBee Products Chemical AnalysisAnimal Nutrition and Physiology