Effects of Lactiplantibacillus plantarum and Staphylococcus simulans fermentation on Maillard reaction and flavor characteristics in a myofibrillar protein-glucose reaction system

Food Chemistry 2026

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Authors: Xuefei Shao, H. L. Wang, Xiangyu Song, Xue Gong, Linlin Cai, Xinglian Xu

DOI: 10.1016/j.foodchem.2026.148118

Cited by: 2

References: 36

Fields of Study & Subjects

Meat and Animal Product Quality Fermentation and Sensory Analysis Advanced Glycation End Products research

References 36