Effects of combined fermentation with lactic acid bacteria on quality and tyramine content of Sichuan sausage

ZHANG Yue, YANG Xinyue, HUANG Li, MA Shuaiyu, XU Chang, YANG Lamei, PEI Huijie, HE Wei, YANG Yong

Food and Fermentation Industries ›› 2025, Vol. 51 ›› Issue (6) : 83-90.

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Food and Fermentation Industries ›› 2025, Vol. 51 ›› Issue (6) : 83-90. DOI: 10.13995/j.cnki.11-1802/ts.038938

Effects of combined fermentation with lactic acid bacteria on quality and tyramine content of Sichuan sausage

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2025, 51(6): 83-90 https://doi.org/10.13995/j.cnki.11-1802/ts.038938

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