Volatile profile of fermented sausages with commercial probiotic strains and fructooligosaccharides

Journal of Food Science and Technology

Volumn 56, Issue 12, 2019, Pages 5465-5473

  Bis Souza, Camila Vespúcio ^a   Pateiro, Mirian ^b   Domínguez, Rubén ^b   Lorenzo, José M ^b   Penna, Ana Lucia Barretto ^a   da Silva Barretto, Andrea Carla ^a  

^a SÃO PAULO STATE UNIVERSITY UNESP   (Brazil)

^b CENTRO TECNOLÓGICO DE LA CARNE DE GALICIA   (Spain)

Author keywords

Aroma; FOS; Lactic acid bacteria; Meat product; Prebiotic; Volatile compounds

Indexed keywords

ESTERS; KETONES; LACTIC ACID; MEATS; VOLATILE ORGANIC COMPOUNDS;

AROMA; LACTIC ACID BACTERIA; MEAT PRODUCTS; PREBIOTICS; VOLATILE COMPOUNDS;

PROBIOTICS;

EID: 85071021677     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-019-04018-8     Document Type: Article

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