The progress of carcinogenic effects of nitrosamines on meat products and its controlling by lactic acid bacteria

LIU Yuxuan; HUANG Xiaohong; XU Ye; NIU Shuhui; WANG Yilun; YANG Yifang; XIAO Zihan; YU Qinxin; LIU Shuliang; AO Xiaolin; CHEN Shujuan; LIU Aiping; HE Li; YANG Yong

doi:10.13995/j.cnki.11-1802/ts.023785

LIU Yuxuan, HUANG Xiaohong, XU Ye, NIU Shuhui, WANG Yilun, YANG Yifang, XIAO Zihan, YU Qinxin, LIU Shuliang, AO Xiaolin, CHEN Shujuan, LIU Aiping, HE Li, YANG Yong

Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (16) : 283-289.

PDF(1649 KB)

Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (16) : 283-289. DOI: 10.13995/j.cnki.11-1802/ts.023785

The progress of carcinogenic effects of nitrosamines on meat products and its controlling by lactic acid bacteria

{{article.zuoZhe_EN}}

Author information +

History +

HeighLight

Abstract

Key words

QR code of this article

Cite this article

EndNote

Ris (Procite)

Bibtex

Download Citations

{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2020, 46(16): 283-289 https://doi.org/10.13995/j.cnki.11-1802/ts.023785

References

List( Publishing order | Descend order by publishing year | Descend order by cited within ) Chart analysis

References

Funding

RIGHTS & PERMISSIONS

PDF(1649 KB)

Accesses

Citation

Detail

Sections

Recommended

Received	Revised	Published
2020-02-28	2020-04-10	2020-08-25
Issue Date
2020-09-17

Please choose a citation manager

Content to export