Sucrose enhances colour formation in dry sausages by up-regulating gene expression of nitric oxide synthase in Staphylococcus vitulinus

Published 2019 View Full Article

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Title
Sucrose enhances colour formation in dry sausages by up-regulating gene expression of nitric oxide synthase in Staphylococcus vitulinus
Authors
Keywords
-
Journal
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
Volume 315, Issue -, Pages 108419
Publisher
Elsevier BV
Online
2019-11-05
DOI
10.1016/j.ijfoodmicro.2019.108419

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