Portuguese cacholeira blood sausage: A first taste of its microbiota and volatile organic compounds
Luca Belleggia, Ilario Ferrocino, Anna Reale, Floriana Boscaino, Tiziana Di Renzo, Maria Rita Corvaglia, Luca Cocolin, Vesna Milanović, Federica Cardinali, Cristiana Garofalo, Francesca Clementi, Lucia Aquilanti, Andrea Osimani
Topics & Concepts
Food scienceLactobacillus sakeiDebaryomyces hanseniiCandida tropicalisChemistryLactococcusLeuconostocLactobacillusBiologyLactic acidBacteriaFermentationMicrobiologyLactococcus lactisCandida albicansBiochemistryYeastGeneticsMeat and Animal Product QualityBee Products Chemical AnalysisProtein Hydrolysis and Bioactive Peptides