Effects of <i>Lacticaseibacillus rhamnosus</i> LOCK900 on Development of Volatile Compounds and Sensory Quality of Dry Fermented Sausages

Traditional dry fermented meat products are highly appreciated by consumers. A probiotic starter culture increases their attractiveness through sensory qualities and a potential health-promoting effect. The ability to scale the laboratory solution to industrial conditions is an additional scientific...

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Библиографические подробности

Главные авторы:	Barbara Sionek, Krzysztof Tambor, Anna Okoń, Piotr Szymański, Dorota Zielińska, Katarzyna Neffe-Skocińska, Danuta Kołożyn-Krajewska
Формат:	Artigo
Язык:	Inglês
Опубликовано:	MDPI AG 2021-10-01
Серии:	Molecules
Предметы:	volatile compound analysis GC–MS method sensory profile flavour and odour probiotic <i>Lacticaseibacillus</i>
Online-ссылка:	https://www.mdpi.com/1420-3049/26/21/6454
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