The decomposition and oxidation of fat is essential for the formation and quality of the unique flavor of sausage. To explore the effect of lactic acid bacteria on fat decomposition and oxidation in fermented sausage, free fatty acids and volatile flavor compounds were determined by gas chromatography (GC) and headspace solid-phase microextraction (HS-SPME)-GC-MS, respectively. The results showed that the addition of
No takes yet. Share an insight, caveat, or question.
Gao et al. (2024) studied this question.
Synapse has enriched 5 closely related papers on similar clinical questions. Consider them for comparative context: