Changes in the chemical and sensory profile of ripened Italian salami following the addition of different microbial starters

被引：0
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作者：
Rocchetti, Gabriele [1 ]
Rebecchi, Annalisa [1 ]
Dallolio, Michele [1 ]
Braceschi, Gianpaolo [1 ,2 ]
Domínguez, Rubén [3 ]
Dallolio, Giuliano [1 ]
Trevisan, Marco [1 ]
Lorenzo, José M. [3 ,4 ]
Lucini, Luigi [1 ]
机构：
[1] Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, Piacenza,29122, Italy
[2] Centro Studi Assaggiatori società cooperativa, Galleria V. Veneto, 9 Brescia, Italy
[3] Centro Tecnológico de la Carne de Galicia, Parque Tecnológico de Galicia, Avd. Galicia N° 4, San Cibrao das Viñas, Ourense,32900, Spain
[4] Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, Ourense,32004, Spain
来源：
Meat Science | 2021年 / 180卷
关键词：
This work was supported by the Cremona Agri-food technologies project (CRAFT) funded by Fondazione Cariplo and Regione Lombardia . Also; the authors wish to thank the Romeo ed Enrica Invernizzi foundation for its kind support to the metabolomics facility at the Faculty of Food; Agriculture and Environmental Science; Università Cattolica del Sacro Cuore. Rubén Domínguez and José M. Lorenzo are members of the HealthyMeat network; funded by CYTED (ref. 119RT0568 ).This work was supported by the Cremona Agri-food technologies project (CRAFT) funded by Fondazione Cariplo and Regione Lombardia. Also; the authors wish to thank the ?Romeo ed Enrica Invernizzi? foundation for its kind support to the metabolomics facility at the Faculty of Food; Universit? Cattolica del Sacro Cuore. Rub?n Dom?nguez and Jos? M. Lorenzo are members of the HealthyMeat network; funded by CYTED (ref. 119RT0568);
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