Effect of selected agents for ochratoxin A biocontrol on the colour, texture, and volatile profile of dry-cured fermented sausages.
Micaela ÁlvarezFélix NúñezEva CebriánElia RonceroMaría Jesús AndradePublished in: Journal of the science of food and agriculture (2023)
In conclusion, the results indicated that there were no inconveniences to implement both BCAs during the processing of dry-cured fermented sausages "salchichón". Moreover, D. hansenii FHSCC 253H could improve the volatile profile of this product. This article is protected by copyright. All rights reserved.