TY  - JOUR
AU  - Herranz Hernández, María Beatriz
AU  - Fernández Álvarez, Manuela
AU  - Hierro Paredes, Eva
AU  - Bruna, Jose María
AU  - Ordóñez, Juan Antonio
AU  - de la Hoz, Lorenzo
PY  - 2004
DO  - 10.1016/S0309-1740(03)00079-2
SN  - 0309-1740
UR  - https://hdl.handle.net/20.500.14352/98489
T2  - Meat Science
AB  - The aim of the present work was to enhance the degradation of free amino acids in dry fermented sausages as precursors of volatile compounds responsible for the ripened flavour. For this purpose, Lactococcus lactis subsp. cremoris NCDO 763, its...
LA  - eng
M2  - 151
PB  - Elsevier
KW  - Fermented sausagesLactococcus lactis subsp. cremorisα-KetoglutaratePapainAmino acid breakdownVolatile compounds
KW  - Lactococcus lactis subsp. cremoris
KW  - α-Ketoglutarate
KW  - Papain
KW  - Amino acid breakdown
KW  - Volatile compounds
TI  - Use of Lactococcus lactis subsp. cremoris NCDO 763 and a-ketoglutarate to improve the sensory quality of dry fermented sausages.
TY  - journal article
VL  - 66
ER  -