PUBLICACIÓN

Effect of a Selected Protective Culture of Lactilactobacillus sakei on the Evolution of Volatile Compounds and on the Final Sensorial Characteristics of Traditional Dry-Cured Fermented “Salchichón”

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ACCEDER A LA PUBLICACIÓN: Scopus Orcid

Martin I., Garcia C., Rodriguez A., Cordoba J.J.

2023 Biology

CITAS

3

DOI

10.3390/biology12010088

EID

2-s2.0-85146754915

EISSN

2079-7737

AUTORES DE LA UEX

Juan José Córdoba Ramos
Irene Martín Tornero
María Carmen García González
Alicia Rodríguez Jiménez

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