Physicochemical properties and flavour profile of fermented dry sausages with a reduction of sodium chloride
Yingying Hu, Lang Zhang, Huan Zhang, Yan Wang, Qian Chen, Baohua Kong
Topics & Concepts
FlavourFood scienceChemistryFermentationAromaEthyl butyrateLactic acidChewinessTasteWater activitySodiumLipid oxidationBacteriaWater contentBiochemistryAntioxidantOrganic chemistryBiologyGeotechnical engineeringGeneticsEngineeringMeat and Animal Product QualityFood Quality and Safety StudiesProtein Hydrolysis and Bioactive Peptides