Enhancing Fermented Sausage Quality: A Comprehensive Review of Gel Formation Mechanisms and the Role of Lactic Acid Bacteria
A research team reviewed the process of gel formation in fermented sausages, emphasizing the crucial role of myofibrillar proteins and the influence of lactic a
Yaru Wang Kaiping Zhang Xinliang Wang Shiqin Hao Food Material Researchon Scanning Electron Microscopy
Source: newswise.com