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Inactive dry yeast to improve the oxidative stability of Spanish dry-fermented sausage “salchichón”

作者:MarinaAlarcón[a][b];M. SoledadPérez-Coello[a][b];M. ConsueloDíaz-Maroto[b];M. ElenaAlañón[c];AntoniaGarcía-Ruiz[c];AlmudenaSoriano[a][b];
来源:LWT - Food Science and Technology ISSN:0023-6438, 2021年, 146卷, DOI: 10.1016/j.lwt.2021.111385
DOI:10.1016/j.lwt.2021.111385

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