The Effect of Lactiplantibacillus plantarum x3-2b Bacterial Powder on the Physicochemical Quality and Biogenic Amines of Fermented Lamb Jerky

Foods · 2023 · PMC10670334

Europe PMC

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an increasing trendno p-value reported

During the entire process, the L* values of the fermented lamb jerky in all groups exhibited an increasing trend.

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