Study on the structure, allergenicity, gelation and flavor properties of shrimp muscle myofibrillar protein under the Action of Limosilactobacillus fermentum 6b
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In this study, Limosilactobacillus fermentum and Staphylococcus debuckii, selected for their exceptional fermentation performance and aroma production, were employed to aseptically ferment shrimp myofibrillar proteins. Scanning electron microscopy and dynamic ... ...
