Dry Fermented Sausages with Total Replacement of Fat by Extra Virgin Olive Oil Emulsion and Indigenous Lactic Acid Bacteria
用特级初榨橄榄油乳液和本土乳酸菌完全替代脂肪的干发酵香肠
期刊:Food Technology and Biotechnology
影响因子:1.8
doi:10.17113/ftb.59.03.21.7114
Taxiarchoula Magra, Nikolaos Soultos, Chrysostomos Dovas, Ekaterini Papavergou, Thomai Lazou, Ilias Apostolakos, Georgia Dimitreli, Ioannis Ambrosiadis
