Effects of the addition of leucine on flavor and quality of sausage fermented by <i>Lactobacillus fermentum</i> YZU-06 and <i>Staphylococcus saprophyticus</i> CGMCC 3475.

Front Microbiol · 2022 · PMC9932774 · PMID 36817110

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a decreasing trendno p-value reported

Figure 1B shows a decreasing trend in a w of sausage through the entire fermentation process.

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