sausages

José María Martín-Miguélez1, Josué Delgado1, Alberto González-Mohino2

  • 1Higiene y Seguridad Alimentaria, Instituto de Investigación de Carne y Productos Cárnicos (IProCar), Facultad de Veterinaria, Universidad de Extremadura, Avda. de las Ciencias s/n, 10003 Cáceres, Spain.

PubMed
概括

用特定的乳酸细菌 (LAB) 菌株进行发酵,可以改善植物性香肠的香味. 这一过程减少了异味,增强了可取的味道,使植物产品更具吸引力.

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