Determination of sulphur and nitrogen compounds during the processing of dry fermented sausages and their relation to amino acid generation

Sara Corral, Erich Leitner, Barbara Siegmund, Monica Flores

Research output: Contribution to journalArticleResearchpeer-review

Original languageEnglish
Pages (from-to)657-664
JournalFood Chemistry
Volume190
DOIs
Publication statusPublished - 2016

Keywords

  • sausage
  • sulphur compounds
  • nitrogen compounds
  • GC-MS
  • processing
  • fermentation

Fields of Expertise

  • Human- & Biotechnology

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