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. 2018 Oct 13;10(10):1497. doi: 10.3390/nu10101497

Figure 3.

Figure 3

SDS–Polyacrylamide gel electrophoretic patterns of myofibrillar proteins for sausages inoculated with different starters (L. sakei/S. xylosus and P. pentosaceus/S. xylosus) and have different diameters (large and small) during fermentation and ripening.