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A GC-MS based metabolic profiling of fermented sausage supplemented with pineapple
A GC-MS based metabolomic study was performed to understand metabolic changes during sausage fermentation and to investigate how the incorporation of pineapple affects the metabolic profiles of fermented sausages. Principal component analysis models showed clear metabolic differences among the ferme...
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| Pubblicato in: | Food Sci Biotechnol |
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| Autori principali: | , , , , , |
| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
The Korean Society of Food Science and Technology
2016
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| Soggetti: | |
| Accesso online: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6049235/ https://ncbi.nlm.nih.gov/pubmed/30263459 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s10068-016-0255-8 |
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