Corral, S., Belloch, C., López-Díez, J. J., & Flores Llovera, M. (2017). Lipolysis and aroma generation as mechanisms involved in masking boar taint in sodium reduced fermented sausages inoculated with Debaryomyces hansenii yeast.
Citación estilo ChicagoCorral, Sara, Carmela Belloch, José Javier López-Díez, y Mónica Flores Llovera. Lipolysis and Aroma Generation As Mechanisms Involved in Masking Boar Taint in Sodium Reduced Fermented Sausages Inoculated With Debaryomyces Hansenii Yeast. 2017.
Cita MLACorral, Sara, Carmela Belloch, José Javier López-Díez, y Mónica Flores Llovera. Lipolysis and Aroma Generation As Mechanisms Involved in Masking Boar Taint in Sodium Reduced Fermented Sausages Inoculated With Debaryomyces Hansenii Yeast. 2017.