Soy Protein Isolate Supplementation Favorably Regulates the Fermentation Characteristics of <i>Debaryomyces hansenii</i> and Flavor Profile in a Sausage Model
The metabolic activity of fermentative microorganisms plays a critical role in determining the flavor profile of fermented meat products. Modulating carbon and nitrogen sources represents a promising strategy for enhancing product quality. In this study, <i>Debaryomyces hansenii</i> strains isolated...
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| Główni autorzy: | , , |
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| Format: | Artigo |
| Język: | Inglês |
| Wydane: |
MDPI AG
2025-05-01
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| Seria: | Foods |
| Hasła przedmiotowe: | |
| Dostęp online: | https://www.mdpi.com/2304-8158/14/11/1840 |
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