HIGH CAPACITY AND SUPERIOR RATE PERFORMANCES COEXISTING IN CARBON-BASED SODIUM-ION BATTERY ANODE


The effects of storage and hop extract on aroma and flavour compounds in Balkan-style sausages packed under a CO2-containing anaerobic atmosphere

Changes in the levels of pH, lactic acid, acetic acid, headspace volatile compounds, and spoilage odour intensity during a 35 day refrigerated storage period in two sets of a Balkan-style fresh sausage, a control sausage (CON) and a sausage containing an aqueous hop extract (HOP), packaged under a 20% CO2 and here 80% N2 atmosphere were evaluated.S

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