Lacto-fermented garlic sauce improved the quality and extended the shelf life of lamb meat under the chilled condition
This study evaluated the potential of fermented garlic as a marinated lamb sauce ingredient to improve the quality and shelf life of chilled lamb. Garlic was subjected to Lacto-fermentation for 72 h at 37 °C using Lacticaseibacillus casei. The 1H NMR metabolomics profile showed the presence of eight...
Saved in:
| Main Authors: | , , , , , |
|---|---|
| 格式: | Article |
| 出版: |
Elsevier
2023
|
| 標簽: |
添加標簽
沒有標簽, 成為第一個標記此記錄!
|