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Sucrose enhances colour formation in dry sausages by up-regulating gene expression of nitric oxide synthase in Staphylococcus vitulinus

BiologyBiosynthesisEngineeringBiochemistryNatural SciencesNitric Oxide SynthaseBiotechnologyFood MicrobiologyAlternative Protein SourceFood BioprocessingMicrobiologySucrose EnhancesDry Sausages