Microbial proteolysis and glycolysis coordinate gel structure, water mobility and antioxidant potential in cooked fermented meat

Microbial proteolysis and glycolysis coordinate gel structure, water mobility and antioxidant potential in cooked fermented meat–pea protein hybrid sausages

Fuente: Food Research International

Publication date: 1 November 2026Source: Food Research International, Volume 243, Part 2Author(s): Yunqing Nie, Jiang Jiang, Alma D. True, Youling L. Xiong

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