Counteracting the effect of reducing nitrate/nitrite levels on dry fermented sausage aroma by Debaryomyces hansenii inoculation
Author:
Funder
AEI/FEDER, Spain, UE
MCIU/AEI/FEDER, Spain, UE
predoctoral scholarship
Publisher
Elsevier BV
Subject
Food Science
Reference37 articles.
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3. Effect of natural antioxidants from grape seed and chestnut in combination with hydroxytyrosol, as sodium nitrite substitutes in Cinta Senese dry-fermented sausages;Aquilani;Meat Science,2018
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