Changes in the chemical and sensory profile of ripened Italian salami following the addition of different microbial starters

被引：0

作者：

Rocchetti, Gabriele ^{[1
]}

Rebecchi, Annalisa ^{[1
]}

Dallolio, Michele ^{[1
]}

Braceschi, Gianpaolo ^{[1
,2
]}

Domínguez, Rubén ^{[3
]}

Dallolio, Giuliano ^{[1
]}

Trevisan, Marco ^{[1
]}

Lorenzo, José M. ^{[3
,4
]}

Lucini, Luigi ^{[1
]}

机构：

[1] Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, Piacenza,29122, Italy

[2] Centro Studi Assaggiatori società cooperativa, Galleria V. Veneto, 9 Brescia, Italy

[3] Centro Tecnológico de la Carne de Galicia, Parque Tecnológico de Galicia, Avd. Galicia N° 4, San Cibrao das Viñas, Ourense,32900, Spain

[4] Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, Ourense,32004, Spain

来源：

Meat Science | 2021年 / 180卷

关键词：

This work was supported by the Cremona Agri-food technologies project (CRAFT) funded by Fondazione Cariplo and Regione Lombardia . Also; the authors wish to thank the Romeo ed Enrica Invernizzi foundation for its kind support to the metabolomics facility at the Faculty of Food; Agriculture and Environmental Science; Università Cattolica del Sacro Cuore. Rubén Domínguez and José M. Lorenzo are members of the HealthyMeat network; funded by CYTED (ref. 119RT0568 ).This work was supported by the Cremona Agri-food technologies project (CRAFT) funded by Fondazione Cariplo and Regione Lombardia. Also; the authors wish to thank the ?Romeo ed Enrica Invernizzi? foundation for its kind support to the metabolomics facility at the Faculty of Food; Universit? Cattolica del Sacro Cuore. Rub?n Dom?nguez and Jos? M. Lorenzo are members of the HealthyMeat network; funded by CYTED (ref. 119RT0568);

D O I：

暂无

中图分类号：

学科分类号：

摘要：

引用