Effect of Biofermentation with Taxifolin on Physicochemical and Microbiological Properties of Cold-Smoked Pork Sausages

The aim of this work is to evaluate the effect of taxifolin on the physicochemical and microbiological properties of cold-smoked pork sausages produced using different commercial starter cultures with Leuconostoc carnosum and with a mixture of Pediococcus pentosaceus and Staphylococcus xylosus. Ultr...

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Bibliographic Details
Published in:Food Technol Biotechnol
Main Authors: Gustiene, Sonata, Zaborskiene, Gintare, Rokaityte, Anita, Riešute, Reda
Format: Artigo
Language:Inglês
Published: University of Zagreb Faculty of Food Technology and Biotechnology 2019
Subjects:
Original Scientific Papers
Online Access:https://ncbi.nlm.nih.gov/pmc/articles/PMC7029393/
https://ncbi.nlm.nih.gov/pubmed/32123510
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.17113/ftb.57.04.19.6250
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