Identification and quantitation of hydroxy fatty acids in fermented sausage samples.
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DOI: 10.1021/acs.jafc.0c02688
Abstract: The quality of fermented sausage is strongly influenced by its fatty acid. However, the role of a defined starter culture in modifying sausage FA composition, and especially in the production of hydroxy FAs (HFAs) has… read more here.
Keywords: quantitation hydroxy; identification quantitation; sakei plus; fatty acids ... See more keywords