Effects of Monascus sp. on antioxidant activity and biogenic amine content of fermented rabbit sausages

PENG Rong; CAI Qiong; HE Zhifei; LI Hongjun

doi:10.13995/j.cnki.11-1802/ts.024375

Effects of Monascus sp. on antioxidant activity and biogenic amine content of fermented rabbit sausages

PENG Rong, CAI Qiong, HE Zhifei, LI Hongjun

Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (19) : 48-56.

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Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (19) : 48-56. DOI: 10.13995/j.cnki.11-1802/ts.024375

Effects of Monascus sp. on antioxidant activity and biogenic amine content of fermented rabbit sausages

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2020, 46(19): 48-56 https://doi.org/10.13995/j.cnki.11-1802/ts.024375

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Received	Revised
2020-05-04	2020-06-01
Issue Date
2020-11-02

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