Yeast strains as potential aroma enhancers in dry fermented sausages
Author:
Funder
MINECO (Spain)
GVA, Spain
FEDER
Publisher
Elsevier BV
Subject
General Medicine,Microbiology,Food Science
Reference106 articles.
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3. Differentiation of yeasts growing on dry-cured Iberian ham by mitochondrial DNA restriction analysis, RAPD-PCR and their volatile compounds production;Andrade;Food Microbiol.,2009
4. Effect of selected strains of Debaryomyces hansenii on the volatile compound production of dry fermented sausage “salchichón”;Andrade;Meat Sci.,2010
5. Efficiency of mitochondrial DNA restriction analysis and RAPD-PCR to characterize yeasts growing on dry-cured Iberian ham at the different geographic areas of ripening;Andrade;Meat Sci.,2010
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