Effects of different starter cultures on the inhibition of harmful biogenic amine content and free fatty acids release of fermented sausages

doi:10.13995/j.cnki.11-1802/ts.016881

WANG De-bao, WANG Xiao-dong, KANG Lian-he, LIANG Jun-fang, NA Qin, WANG Li-mei, ZHANG Yuan-yuan

Food and Fermentation Industries ›› 2018, Vol. 44 ›› Issue (9) : 71-77.

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Food and Fermentation Industries ›› 2018, Vol. 44 ›› Issue (9) : 71-77. DOI: 10.13995/j.cnki.11-1802/ts.016881

Effects of different starter cultures on the inhibition of harmful biogenic amine content and free fatty acids release of fermented sausages

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2018, 44(9): 71-77 https://doi.org/10.13995/j.cnki.11-1802/ts.016881

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Received	Published
2018-01-22	2018-09-25
Issue Date
2018-10-30

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