Effect of Inoculation with Autochthonous Lactic Acid Bacteria on Flavor, Texture, and Color Formation of Dry Sausages with NaCl Partly Substituted by KCl

The effects of inoculating lactic acid bacteria (LAB), specifically <i>Lactiplantibacillus plantarum</i>, <i>Latilactobacillus sakei</i>, <i>Latilactobacillus curvatus</i>, and <i>Weissella hellenica</i> on the flavor, texture, and color formation of dry sausages in which NaCl was partially substitu...

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Xehetasun bibliografikoak

Egile Nagusiak:	Jiawang Wang, Jiasheng Lu, Xin Zhang, Baohua Kong, Yongjie Li, Qian Chen, Rongxin Wen
Formatua:	Artigo
Hizkuntza:	Inglês
Argitaratua:	MDPI AG 2024-06-01
Saila:	Foods
Gaiak:	low-sodium dry sausage NaCl substitutes autochthonous starter culture quality flavor characteristics
Sarrera elektronikoa:	https://www.mdpi.com/2304-8158/13/11/1747
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