![](/develop/static/common/images/pdf.png)
发酵剂对熏马肠成熟过程中生物胺含量变化的影响
The biogenic amines content changes with different starter cultures during smoked horsemeat sausages ripening
{{custom_ref.label}} |
{{custom_citation.content}}
{{custom_citation.annotation}}
|
/
〈 |
|
〉 |