Sucrose enhances colour formation in dry sausages by up-regulating gene expression of nitric oxide synthase in Staphylococcus vitulinus.
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DOI: 10.1016/j.ijfoodmicro.2019.108419
Abstract: The effects of glucose and sucrose on the gene expression of nitric oxide synthase (NOS) in Staphylococcus vitulinus and colour formation in dry sausages were investigated. The results showed that sucrose addition promoted nitric oxide… read more here.
Keywords: colour formation; vitulinus; gene expression; formation dry ... See more keywords