The Effect of Salvia hispanica and Nigella sativa Seed on the Volatile Profile and Sensory Parameters Related to Volatile Compounds of Dry Fermented Sausage
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DOI: 10.3390/molecules27030652
Abstract: The aim of the study was to evaluate the effects of Salvia hispanica and Nigella sativa seed addition on the volatile compounds and sensory characteristics (with particular emphasis on odor and flavor) of traditionally produced… read more here.
Keywords: addition; volatile compounds; salvia hispanica; sausage ... See more keywords