Effect of curing salts and probiotic cultures on the evolution of flavor compounds in dry-fermented sausages during ripening

Article ID	Journal	Published Year	Pages	File Type
7589656	Food Chemistry	2016	5 Pages	PDF

Keywords

1-Octen-3-ol (Pubchem CID: 18827)Hexanal (PubChem CID: 6184)Ethyl hexanoate (PubChem CID: 31265)2-Phenylethanol (PubChem CID: 6054)Ethyl octanoate (PubChem CID: 7799)Octanal (PubChem CID: 454)Ethyl lactate (PubChem CID: 7344)Ethanol (PubChem CID: 702)Acetic acid (PubChem CID: 176)Volatiles Wheat

Related Topics

Physical Sciences and Engineering Chemistry Analytical Chemistry

Effect of curing salts and probiotic cultures on the evolution of flavor compounds in dry-fermented sausages during ripening

Authors

Marianthi Sidira, Panagiotis Kandylis, Maria Kanellaki, Yiannis Kourkoutas,