FFood Bioscience3/27/2026Effect of selected starter cultures on microbial dynamics, lipid profile, volatile aroma compounds and sensory properties in buffalo meat salamiLuana Virgínia Souza·Luigi Liotta·Nicoletta Paparone·Cinzia Lucia Randazzo·Georgiana Bosco·Antônio Fernandes de Carvalho·Fabrizio Cincotta·D. Scalone·O. Peluso·Cinzia Caggia·Vincenzo Lopreiato·Luís Augusto NeroRead at Food BioscienceTagsMeat and Animal Product QualityAnimal Science and ZoologyStarterAromaLactobacillus rhamnosusOrganolepticFermentationBuffalo meatLactobacillus plantarumLactic acidSensory analysis
