Influence of the simultaneous addition of the protease flavourzyme and the lipase Novozym 677BG on dry fermented sausage compounds extracted by SDE and analyzed by GC-MS

  1. Ansorena, D.
  2. Astiasarán, I.
  3. Bello, J.
Revue:
Journal of Agricultural and Food Chemistry

ISSN: 0021-8561

Année de publication: 2000

Volumen: 48

Número: 6

Pages: 2395-2400

Type: Article

DOI: 10.1021/JF990931Y GOOGLE SCHOLAR

Objectifs de Développement Durable

La source de données: Scopus