Characterization of Staphylococcus xylosus LQ3 and its application in dried cured sausage
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DOI: 10.1016/j.lwt.2017.08.045
Abstract: Abstract The aim of this study was to characterize the food safety aspects and enzymatic profile of Staphylococcus xylosus LQ3 in vitro and its influence in the curing process and antioxidant capacity in dried cured sausage.… read more here.
Keywords: xylosus; dried cured; staphylococcus xylosus; sausage ... See more keywords