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Effect of the addition of cheese powder and salt content on sensory profile, physicochemical properties and γ-glutamyl kokumi peptides content in dry fermented sausages. / Araya-Morice, Adriana; De Gobba, Cristian; Lametsch, Rene; Ruiz-Carrascal, Jorge.
In:
European Food Research and Technology, Vol. 247, No. 8, 2021, p. 2027-2037.
Research output: Contribution to journal › Journal article › Research › peer-review
Harvard
Araya-Morice, A
, De Gobba, C, Lametsch, R & Ruiz-Carrascal, J 2021, '
Effect of the addition of cheese powder and salt content on sensory profile, physicochemical properties and γ-glutamyl kokumi peptides content in dry fermented sausages',
European Food Research and Technology, vol. 247, no. 8, pp. 2027-2037.
https://doi.org/10.1007/s00217-021-03769-zAPA
Araya-Morice, A.
, De Gobba, C., Lametsch, R., & Ruiz-Carrascal, J. (2021).
Effect of the addition of cheese powder and salt content on sensory profile, physicochemical properties and γ-glutamyl kokumi peptides content in dry fermented sausages.
European Food Research and Technology,
247(8), 2027-2037.
https://doi.org/10.1007/s00217-021-03769-zVancouver
Araya-Morice A
, De Gobba C, Lametsch R, Ruiz-Carrascal J.
Effect of the addition of cheese powder and salt content on sensory profile, physicochemical properties and γ-glutamyl kokumi peptides content in dry fermented sausages.
European Food Research and Technology. 2021;247(8):2027-2037.
https://doi.org/10.1007/s00217-021-03769-zAuthor
Araya-Morice, Adriana ; De Gobba, Cristian ; Lametsch, Rene ; Ruiz-Carrascal, Jorge. / Effect of the addition of cheese powder and salt content on sensory profile, physicochemical properties and γ-glutamyl kokumi peptides content in dry fermented sausages. In: European Food Research and Technology. 2021 ; Vol. 247, No. 8. pp. 2027-2037.
Bibtex
@article{907c97356ce84848a53c34a46190f6f3,
title = "Effect of the addition of cheese powder and salt content on sensory profile, physicochemical properties and γ-glutamyl kokumi peptides content in dry fermented sausages",
keywords = "Salt reduction, Kokumi, Fermented sausage, Glutamyl peptide, Cheese powder",
author = "Adriana Araya-Morice and {De Gobba}, Cristian and Rene Lametsch and Jorge Ruiz-Carrascal",
year = "2021",
doi = "10.1007/s00217-021-03769-z",
language = "English",
volume = "247",
pages = "2027--2037",
journal = "European Food Research and Technology",
issn = "1438-2377",
publisher = "Springer",
number = "8",
}
RIS
TY - JOUR
T1 - Effect of the addition of cheese powder and salt content on sensory profile, physicochemical properties and γ-glutamyl kokumi peptides content in dry fermented sausages
AU - Araya-Morice, Adriana
AU - De Gobba, Cristian
AU - Lametsch, Rene
AU - Ruiz-Carrascal, Jorge
PY - 2021
Y1 - 2021
KW - Salt reduction
KW - Kokumi
KW - Fermented sausage
KW - Glutamyl peptide
KW - Cheese powder
U2 - 10.1007/s00217-021-03769-z
DO - 10.1007/s00217-021-03769-z
M3 - Journal article
VL - 247
SP - 2027
EP - 2037
JO - European Food Research and Technology
JF - European Food Research and Technology
SN - 1438-2377
IS - 8
ER -
