Impact of paprika and dextrose addition on dry cured loins microbiota and its effect on aroma development
Author:
Funder
European Regional Development Fund
Agencia Estatal de Investigación
Publisher
Elsevier BV
Reference45 articles.
1. Evaluation and selection of yeasts isolated from dry-cured Iberian ham by their volatile compound production;Andrade;Food Chem.,2009
2. Determination of phenolic compounds in paprika by ultrahigh performance liquid chromatography-tandem mass spectrometry: application to product designation of origin authentication by chemometrics;Barbosa;J. Agric. Food Chem.,2020
3. Microbiota and volatilome of dry-cured pork loins manufactured with paprika and reduced concentration of nitrite and nitrate;Belloch;Food Res. Int.,2021
4. Improved selection of internal transcribed spacer-specific primers enables quantitative, ultra-high-throughput profiling of fungal communitites;Bokulich;Appl. Environ. Microbiol.,2013
5. Effect of storage temperature on volatile marker compounds in cured loins fermented with Staphylococcus carnosus by brine injection;Bosse;Eur. Food Res. Technol.,2021
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