Effect of Saccharomyces cerevisiae Y-8 on the Quality and Flavor of Fermented Sausages
In order to improve the quality and flavor of fermented sausages, the effects of mixtures of Saccharomyces cerevisiae Y-8 and Lactiplantibacillus plantarum Z43 in different proportions on the physical and chemical properties, volatile flavor compounds and fatty acids of fermented sausages were explo...
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| Format: | Article |
| Language: | English |
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China Food Publishing Company
2024-04-01
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| Series: | Shipin Kexue |
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| Online Access: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-7-015.pdf |