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Enhancement of the flavor compound 3-Methylbutanal and sensory quality in sausages fermented by Lactococcus lactis CGMCC 31087: Leucine and α-Ketoglutaric acid as supplements

Lei Chen; Congjiao Wei; Rui Liu; Mangang Wu; Qingfeng Ge; Hai Yu
Food Chemistry · Vol. 473 · pp. 143091 · 2025
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Bibliographic Information

JournalFood Chemistry
PublisherElsevier
Publication Date2025-05-01
Publication Year2025
Volume473
Pages143091
Document TypeJournal Article
eISSN0308-8146
DOI10.1016/j.foodchem.2025.143091
SubjectAgricultural and Biological Sciences

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Journal Homepagehttps://www.sciencedirect.com/science/journal/03088146
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