Title : Effect of the addition of pancreatic lipase on the ripening of dry-fermented sausages - Part 2. Free fatty acids, short-chain fatty acids, carbonyls and sensory quality.

Pub. Date : 1995

PMID : 22060026






1 Functional Relationships(s)
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Protein Name
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1 The greater the pancreatic lipase content, the higher the release of these fatty acids, the most important ones being myristic, palmitoleic and oleic acids. Oleic Acids pancreatic lipase Homo sapiens