Volatile profile of fermented sausages with commercial probiotic strains and fructooligosaccharides.

Bis-Souza, Camila Vespúcio; Pateiro, Mirian; Domínguez, Rubén; Lorenzo, José M; Penna, Ana Lucia Barretto; da Silva Barretto, Andrea Carla.

Afiliación

Bis-Souza CV; 1Department of Food Technology and Engineering, UNESP - São Paulo State University, Street Cristóvão Colombo, 2265, São José do Rio Preto, SP 15054-000 Brazil.
Pateiro M; Centro Tecnológico de la Carne de Galicia, Rúa Galicia No 4, Parque Tecnológico de Galicia, 32900 San Cibrán das Viñas, Ourense Spain.
Domínguez R; Centro Tecnológico de la Carne de Galicia, Rúa Galicia No 4, Parque Tecnológico de Galicia, 32900 San Cibrán das Viñas, Ourense Spain.
Lorenzo JM; Centro Tecnológico de la Carne de Galicia, Rúa Galicia No 4, Parque Tecnológico de Galicia, 32900 San Cibrán das Viñas, Ourense Spain.
Penna ALB; 1Department of Food Technology and Engineering, UNESP - São Paulo State University, Street Cristóvão Colombo, 2265, São José do Rio Preto, SP 15054-000 Brazil.
da Silva Barretto AC; 1Department of Food Technology and Engineering, UNESP - São Paulo State University, Street Cristóvão Colombo, 2265, São José do Rio Preto, SP 15054-000 Brazil.

J Food Sci Technol ; 56(12): 5465-5473, 2019 Dec.

Article en En | MEDLINE | ID: mdl-31749494