Effects of diamine oxidase on the quality and biogenic amine contents of Sichuan-style sausage

doi:10.13995/j.cnki.11-1802/ts.028344

LIU Yuxuan, LI Binbin, HUANG Xiaohong, LAN Qinjie, DENG Lin, PEI Huijie, WANG Yilun, LIU Shuliang, YANG Yong

Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (6) : 134-140.

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Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (6) : 134-140. DOI: 10.13995/j.cnki.11-1802/ts.028344

Effects of diamine oxidase on the quality and biogenic amine contents of Sichuan-style sausage

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2022, 48(6): 134-140 https://doi.org/10.13995/j.cnki.11-1802/ts.028344

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Received	Revised	Published
2021-06-20	2021-07-03	2022-03-25
Issue Date
2022-04-25

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