Effects of Co-Fermentation with <i>Saccharomyces cerevisiae</i> and <i>Lactobacillus plantarum</i> on Volatile Flavor Compounds and Texture Properties of Duck Meat
This study investigated the changes in flavor and texture of duck meat during co-fermentation with <i>Saccharomyces cerevisiae</i> and <i>Lactobacillus plantarum</i>. Characteristic flavor compounds of duck meat, including hexanal, nonanal, octanal, (E)-2-octenal, and 1-octen-3-ol, were detected. Wi...
محفوظ في:
| المؤلفون الرئيسيون: | , , , , |
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| التنسيق: | Artigo |
| اللغة: | Inglês |
| منشور في: |
MDPI AG
2026-08-01
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| سلاسل: | Fermentation |
| الموضوعات: | |
| الوصول للمادة أونلاين: | https://www.mdpi.com/2311-5637/12/8/374 |
| الوسوم: |
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