Indigenous Lactic Acid Bacteria as Antioxidant Agents in the Production of Organic Raw Fermented Sausages.

已完结 10 由刘才华发布于 2026/6/15 15:37:32

DOI:10.3390/antiox13111305
作者：Anna ?epecka,?Piotr Szymański,?Anna Okoń
文献类型：期刊论文
补充材料：只需要正文
文献链接：https://doi.org/10.3390/antiox13111305

MDPI

Abstract：The study aimed to assess the impact of lactic acid bacteria (LAB) strains on the antioxidant, physico-chemical properties, and microbiological quality of fermented sausages. Five treatments

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