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Enhancing Fermented Sausage Quality: A Comprehensive Review of Gel Formation Mechanisms and the Role of Lactic Acid Bacteria

Published: April 25, 2024

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

Source: newswise.com

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Yaru WangKaiping ZhangXinliang WangShiqin HaoFood Material ResearchonScanning Electron MicroscopyConfocal Laser Scanning Optical MicroscopyJianjun TianYnio Microbial FermentationAll Journal NewsFood ScienceChinese Academy Of Sciences