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
Keywords:
Dry fermented sausages
Enzymes
SDE profile
Publisher:
American Chemical Society
Citation:
Ansorena D, Astiasaran I, Bello J. 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. J Agric Food Chem. 2000 Jun;48(6):2395-400.
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