Effect of a Selected Protective Culture of Lactilactobacillus sakei on the Evolution of Volatile Compounds and on the Final Sensorial Characteristics of Traditional Dry-Cured Fermented "Salchichón".
Irene MartínCarmen GarcíaAlicia RodríguezJuan J CórdobaPublished in: Biology (2023)
205 as a protective culture could be recommended to improve the quality of traditional "salchichón".