Impact of millet-immobilized probiotic on oxidation and volatile profile of dry-fermented sausage.

Food Sci Anim Resour · 2026 · PMC13400504 · PMID 42496905

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an elevated trendno p-value reported

The significant interaction resulted in an elevated trend in TBARS levels throughout time, indicating the formation of secondary lipid oxidation products during both ripening and storage.

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