A carregar...
Volatile profile of fermented sausages with commercial probiotic strains and fructooligosaccharides
The effect of the partial substitution of pork back fat by fructooligosaccharides (FOS) and the probiotic strains Lactobacillus paracasei and Lactobacillus rhmanosus on the generation of volatile organic compounds in fermented sausages was investigated. The results obtained showed that these factors...
Na minha lista:
| Publicado no: | J Food Sci Technol |
|---|---|
| Main Authors: | , , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer India
2019
|
| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6838260/ https://ncbi.nlm.nih.gov/pubmed/31749494 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-019-04018-8 |
| Tags: |
Adicionar Tag
Sem tags, seja o primeiro a adicionar uma tag!
|