Impact of millet-immobilized probiotic on oxidation and volatile profile of dry-fermented sausage
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This study investigated the impact of incorporating millet-immobilized probiotics on the oxidation and volatile profile of dry-fermented sausage. Four formulations were tested: FC (free-cell Lp. plantarum), NI4% (free-cell + 4% millet), I2% (2%-immobilized Lp.... ...
