Identification and Quantitation of Hydroxy Fatty Acids in Fermented Sausage Samples.
作者： Nuanyi Liang , Kaixing Tang , Jonathan M. Curtis , Michael G. Gänzle
关键词: Staphylococcus carnosus 、 Starter 、 Composition (visual arts) 、 Food science 、 Fermentation 、 Antifungal 、 Fatty acid 、 Chemistry
摘要: The quality of fermented sausage is strongly influenced by its fatty acid (FA). However, the role a defined starter culture in modifying FA composition, and especially production ...
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