Effects of Strawberry Leaf Extract on the Quality Characteristics and Oxidation Stability of Dry Fermented Sausage During Ripening and Storage

Strawberry leaf extract (SLE) was used in dry fermented sausages, “Salchichón”, to enrich them with antioxidants. The effect of SLE on various characteristics was monitored during ripening and storage. SLE had a slight effect on microbiological characteristics; however, the pH after 3, 14, and 21 da...

पूर्ण विवरण

ग्रंथसूची विवरण

मुख्य लेखकों:	Ieva Račkauskienė, Jordi Rovira, Isabel Jaime, María Luisa González-San José, Petras Rimantas Venskutonis
स्वरूप:	Artigo
भाषा:	Inglês
प्रकाशित:	MDPI AG 2025-08-01
श्रृंखला:	Applied Sciences
विषय:	dry fermented sausage Salchichón strawberry leaf extract ripening oxidative stability colour coordinates
ऑनलाइन पहुंच:	https://www.mdpi.com/2076-3417/15/17/9240
टैग:	टैग जोड़ें कोई टैग नहीं, इस रिकॉर्ड को टैग करने वाले पहले व्यक्ति बनें!