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...
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| Main Authors: | , , , , , |
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| Format: | Article |
| Published: |
Elsevier
2023
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| Online Access: | http://psasir.upm.edu.my/id/eprint/109124/ https://linkinghub.elsevier.com/retrieve/pii/S016816052300106X |
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