Effect of different strategies of Lactobacillus plantarum incorporation in chorizo sausages.
Carlos Pasqualin CavalheiroClaudia Ruiz-CapillasAna Maria HerreroFrancisco Jiménez-ColmeneroTatiana PintadoCristiano Ragagnin de MenezesLeadir Lucy Martins FriesPublished in: Journal of the science of food and agriculture (2019)
Overall, the quality of chorizo sausages was conditioned by the incorporation strategy, and the addition of probiotics in alginate beads (Calg) was the most effective strategy. © 2019 Society of Chemical Industry.
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