Characterization of volatile compounds responsible for the aroma in naturally fermented sausages by gas chromatography-olfactometry.

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Characterization of volatile compounds responsible for the aroma in naturally fermented sausages by gas chromatography-olfactometry.

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2013 nî lūn-bûn

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2013年の論文

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2013年学术文章

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2013年学术文章

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2013年学术文章

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2013年学术文章

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2013年學術文章

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Characterization of volatile c ...... s chromatography-olfactometry.

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Characterization of volatile c ...... s chromatography-olfactometry.

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Characterization of volatile c ...... s chromatography-olfactometry.

@en

Characterization of volatile c ...... s chromatography-olfactometry.

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Characterization of volatile c ...... s chromatography-olfactometry.

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Characterization of volatile c ...... s chromatography-olfactometry.

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P1476

Characterization of volatile c ...... s chromatography-olfactometry.

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P2093

Alicia Olivares

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José Luis Navarro

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P2860

Changes in the components of dry-fermented sausages during ripening.

Decoding the key aroma compounds of a Hungarian-type salami by molecular sensory science approaches.

Microbial quality and direct PCR identification of lactic acid bacteria and nonpathogenic Staphylococci from artisanal low-acid sausages.

Gas chromatography-olfactometry in food flavour analysis.

Lipolysis and lipid oxidation in fermented sausages depending on different processing conditions and different antioxidants.

Changes of physicochemical, microbiological, and textural properties during ripening of Italian low-acid sausages. Proteolysis, sensory and volatile profiles.

Comparison of the compositional, microbiological, biochemical and volatile profile characteristics of three Italian PDO fermented sausages.

Safety improvement and preservation of typical sensory qualities of traditional dry fermented sausages using autochthonous starter cultures.

Effect of fat content on aroma generation during processing of dry fermented sausages.

P304

110-123

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P31

scholarly article

P356

10.1177/1082013213515500

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P433

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P478

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P50

Mónica Flores

P577

2013-12-11T00:00:00Z

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P698

24334376

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