[1] 杨姗姗, 张凤艳, 蒋万枫, 等. 发酵酒中生物胺的研究进展[J]. 中国酿造, 2022, 41(3):18-23.
YANG S S, ZHANG F Y, JIANG W F, et al. Research progress of biogenic amines in fermented alcoholic drink[J]. China Brewing, 2022, 41(3):18-23.
[2] LUO Q Q, SHI R Y, GONG P F, et al. Biogenic amines in Huangjiu (Chinese rice wine): Formation, hazard, detection, and reduction[J]. LWT, 2022, 168:113952.
[3] 王光强, 俞剑燊, 胡健, 等. 食品中生物胺的研究进展[J]. 食品科学, 2016, 37(1):269-278.
WANG G Q, YU J S, HU J, et al. Progress in research on biogenic amines in foods[J]. Food Science, 2016, 37(1):269-278.
[4] KHAIRY G M, AZAB H A, EL-KORASHY S A, et al. Validation of a fluorescence sensor microtiterplate for biogenic amines in meat and cheese[J]. Journal of Fluorescence, 2016, 26(5):1905-1916.
[5] SUN H L, LIU S P, MAO J Q, et al. New insights into the impacts of Huangjiu compontents on intoxication[J]. Food Chemistry, 2020, 317:126420.
[6] 刘慕妆, 任红, 孙哲, 等. 黄酒生物胺的研究进展[J]. 中国酿造, 2022, 41(3):30-37.
LIU M Z, REN H, SUN Z, et al. Research progress on biogenic amines in Huangjiu[J]. China Brewing, 2022, 41(3):30-37.
[7] 何晨怡, 童琳娜, 王楠, 等. 黄酒贮藏过程中生物胺变化规律的研究[J]. 食品研究与开发, 2019, 40(21):32-38.
HE C Y, TONG L N, WANG N, et al. Changes of biogenic amines in yellow rice wine during storage[J]. Food Research and Development, 2019, 40(21):32-38.
[8] 张敬, 赵树欣, 薛洁, 等. 发酵型饮料酒中生物胺含量的调查与分析[J]. 食品与发酵工业, 2012, 38(6):165-170.
ZHANG J, ZHAO S X, XUE J, et al. Investigation and analysis of the content of biogenic amines in fermented alcoholic beverage[J]. Food and Fermentation Industries, 2012, 38(6):165-170.
[9] GOMEZ H A G, MARQUES M O M, BORGES C V, et al. Biogenic amines and the antioxidant capacity of juice and wine from Brazilian hybrid grapevines[J]. Plant Foods for Human Nutrition, 2020, 75(2):258-264.
[10] 宋颖, 董全. 黄酒中生物胺的形成与控制研究进展[J]. 食品工业科技, 2016, 37(8):387-391.
SONG Y, DONG Q. Research progress in formation and control of the biogenic amine in Chinese rice wine[J]. Science and Technology of Food Industry, 2016, 37(8):387-391.
[11] NOUT M J R. Fermented foods and food safety[J]. Food Research International, 1994, 27(3):291-298.
[12] HALÁSZ A, BARÁTH Á, SIMON-SARKADI L, et al. Biogenic amines and their production by microorganisms in food[J]. Trends in Food Science & Technology, 1994, 5(2):42-49.
[13] TAILOR S A, SHULMAN K I, WALKER S E, et al. Hypertensive episode associated with phenelzine and tap beer: A reanalysis of the role of pressor amines in beer[J]. Journal of Clinical Psychopharmacology, 1994, 14(1):5-14.
[14] ZHONG J J, YE X Q, FANG Z X, et al. Determination of biogenic amines in semi-dry and semi-sweet Chinese rice wines from the Shaoxing Region[J]. Food Control, 2012, 28(1):151-156.
[15] XIA X L, ZHANG Q W, ZHANG B, et al. Insights into the biogenic amine metabolic landscape during industrial semidry Chinese rice wine fermentation[J]. Journal of Agricultural and Food Chemistry, 2016, 64(39):7385-7393.
[16] 宁维, 陈婧, 张楚妍, 等. 直接稀释-UHPLC-MS/MS同时测定黄酒中的9种生物胺[J]. 现代预防医学, 2020, 47(23):4335-4339; 4407.
NING W, CHEN J, ZHANG C Y, et al. Simultaneous determination of 9 biogenic amines in rice wine by direct dilution-UHPLC-MS/MS[J]. Modern Preventive Medicine, 2020, 47(23):4335-4339;4407.
[17] QIN F Y, WU Z Y, ZHANG W X. Evaluation of six commercial koji on the formation of biogenic amines and higher alcohols in rice wine[J]. Journal of the Institute of Brewing, 2022, 128(3):124-132.
[18] 牛天娇, 郭永杰, 孙二娜, 等. 高效液相色谱法测定黄酒发酵醪液中生物胺含量[J]. 食品研究与开发, 2020, 41(5):184-188.
NIU T J, GUO Y J, SUN E N, et al. Determination of biogenic amine in fermented mash of yellow rice wine by HPLC[J]. Food Research and Development, 2020, 41(5):184-188.
[19] 王可利, 叶泰, 徐斐, 等. UPLC-MS/MS法测定黄酒中8种生物胺[J]. 食品科学, 2021, 42(16):281-285.
WANG K L, YE T, XU F, et al. Determination of eight biogenic amines in Huangjiu(rice wine) by ultra-high performance liquid chromatography-tandem mass spectrometry[J]. Food Science, 2021, 42(16):281-285.
[20] 刘慧琳, 赵源, 张瑛, 等. 白酒和黄酒中生物胺的高效液相色谱分析法[J]. 中国食品学报, 2020, 20(8):248-254.
LIU H L, ZHAO Y, ZHANG Y, et al. Determination of biogenic amines in Baijiu and Chinese rice by high performance liquid chromatography[J]. Journal of Chinese Institute of Food Science and Technology, 2020, 20(8):248-254.
[21] 王春利, 赵晓娟, 王英姿. 白酒中8种生物胺的高效液相色谱分析法[J]. 酿酒科技, 2017(11):113-116.
WANG C L, ZHAO X J, WANG Y Z. Determination of 8 biogenic amines in Baijiu by HPLC[J]. Liquor-Making Science & Technology, 2017(11):113-116.
[22] 范文来, 徐岩, 温永柱. 白酒发酵与蒸馏过程中5种生物胺变化[J]. 食品工业科技, 2015, 36(9):144-146; 157.
FAN W L, XU Y, WEN Y Z. Quantification for 5 selected biogenic amines in fermentation and distillation of Chinese liquor by HPLC[J]. Science and Technology of Food Industry, 2015, 36(9):144-146; 157.
[23] 温永柱, 范文来, 徐岩, 等. 白酒中5种生物胺的HPLC定量分析[J]. 食品工业科技, 2013, 34(7):305-308.
WEN Y Z, FAN W L, XU Y, et al. Quantification for 5 selected biogenic amines in Chinese liquor by HPLC[J]. Science and Technology of Food Industry, 2013, 34(7):305-308.
[24] 陈智毅, 陈聪汉, 肖永坚, 等. 高效液相色谱法测定米酒中生物胺的含量[J]. 食品科学, 2013, 34(12):229-233.
CHEN Z Y, CHEN C H, XIAO Y J, et al. Determination of biogenic amines in rice wine by high performance liquid chromatography[J]. Food Science, 2013, 34(12):229-233.
[25] 魏晓璐. 黄酒乳酸菌酸化发酵对降低生物胺的影响[D].无锡:江南大学,2017.
WEI X L. Reducing biogenic amines in Chinese rice wine by acid fermentation of lactic acid bacteria[D]. Wuxi: Jiangnan University,2017.
[26] 王兰, 钱斌, 赖敏辉, 等. 免浸米的黄酒酿造新工艺研究[J]. 酿酒科技, 2022(5):56-60.
WANG L, QIAN B, LAI M H, et al. New production technology of Huangjiu without rice-soaking process[J]. Liquor-Making Science & Technology, 2022(5):56-60.
[27] 牛天娇, 郭永杰, 陈历水, 等. 黄酒生产过程中生物胺的形成及变化[J]. 中国酿造, 2019, 38(10):67-71.
NIU T J, GUO Y J, CHEN L S, et al. Formation and change of biogenic amine in Chinese rice wine during brewing process[J]. China Brewing, 2019, 38(10):67-71.
[28] ZHANG F J, XUE J, WANG D L, et al. Dynamic changes of the content of biogenic amines in Chinese rice wine during the brewing process[J]. Journal of the Institute of Brewing, 2013, 119(4):294-302.
[29] 许禄. 黄酒酿造过程中生物胺变化规律的研究[D]. 上海: 上海海洋大学, 2016.
XU L. Study on the change law of biogenic amines during the brewing of yellow rice wine[D].Shanghai: Shanghai Ocean University, 2016.
[30] AHMAD W, MOHAMMED G I, AL-ERYANI D A, et al. Biogenic amines formation mechanism and determination strategies: Future challenges and limitations[J]. Critical Reviews in Analytical Chemistry, 2020, 50(6):485-500.
[31] GAO X L, LI C, HE R H, et al. Research advances on biogenic amines in traditional fermented foods: Emphasis on formation mechanism, detection and control methods[J]. Food Chemistry, 2023, 405:134911.
[32] 陈金斌, 芮鸿飞, 方佳宁, 等. 糯米蛋白质与黄酒氨基酸的相关性分析[J]. 酿酒科技, 2017(4):51-56.
CHEN J B, RUI H F, FANG J N, et al. Analysis of the correlations between amino acid content in yellow rice wine and protein content in glutinous rice[J]. Liquor-Making Science & Technology, 2017(4):51-56.
[33] 陈淑荣. 高梁品种资源和杂交种氨基酸的组分和含量的分析[J]. 吉林农业科学, 1986, 11(3):31-34.
CHEN S R. The analysis of constituent and content of amino acid in vareity resource and hybrids of sorghum[J]. Journal of Jilin Agricultural Sciences, 1986, 11(3):31-34.
[34] 吴海静, 钟继仁, 田晓林, 等. 大黄米白酒高级醇产生规律的研究[J]. 中国酿造, 2016, 35(11):99-102.
WU H J, ZHONG J R, TIAN X L, et al. Regularity of higher alcohols production during fermentation of glutinous millet Baijiu[J]. China Brewing, 2016, 35(11):99-102.
[35] 毛祥, 温雪瓶, 黄丹, 等. 5种常用酿酒高粱的主要成分及淀粉特性差异分析[J]. 中国酿造, 2020, 39(3):57-62.
MAO X, WEN X P, HUANG D, et al. Difference analysis on main components and starch properties in five commonly used liquor-making sorghum[J]. China Brewing, 2020, 39(3):57-62.
[36] 付平, 吴天祥, 吴力亚, 等. 香禾糯酿酒原料的理化性质及挥发性化合物分析[J]. 食品与发酵科技, 2022, 58(1):80-88.
FU P, WU T X, WU L Y, et al. Analysis of physicochemical properties and volatile compounds of kam sweet rice wine raw materials[J]. Food and Fermentation Science & Technology, 2022, 58(1):80-88.
[37] 陈青柳, 刘双平, 唐雅凤, 等. 绍兴机械黄酒发酵过程中风味物质变化[J]. 食品科学, 2018, 39(14):221-228.
CHEN Q L, LIU S P, TANG Y F, et al. Changes in flavor components during fermentation process of mechanically produced Shaoxing rice wine[J]. Food Science, 2018, 39(14):221-228.
[38] 芮鸿飞. 外源氨基酸对黄酒发酵的影响研究[D]. 杭州: 浙江农林大学, 2015.
RUI H F. Effect of exogenous amino acids on the fermentation in Chinese rice wine[D].Hangzhou: Zhejiang A & F University, 2015.
[39] 高云超, 宫晓波, 杨春英, 等. 广东河源客家黄酒氨基酸分析[J]. 食品安全质量检测学报, 2020, 11(24):9503-9515.
GAO Y C, GONG X B, YANG C Y, et al. Analysis of amino acids for Hakka rice wines from Guangdong Heyuan[J]. Journal of Food Safety & Quality, 2020, 11(24):9503-9515.
[40] 田翔, 王君杰, 秦慧彬, 等. 超高效液相色谱法测定不同黄酒中17种氨基酸的分析研究[J]. 酿酒科技, 2019(11):74-78;82.
TIAN X, WANG J J, QIN H B, et al. Determination of 17 kinds of free amino acids in different Huangjiu products by UPLC[J]. Liquor-Making Science & Technology, 2019(11):74-78; 82.
[41] 张庄英, 范文来, 徐岩. 不同香型白酒中游离氨基酸比较分析[J]. 食品工业科技, 2014, 35(17):280-284; 288.
ZHANG Z Y, FAN W L, XU Y. Comparative analysis of free amino acid content and composition in different aroma type Chinese liquors[J]. Science and Technology of Food Industry, 2014, 35(17):280-284; 288.
[42] 任宇婷, 乔美灵, 孙子羽, 等. 清香型白酒发酵过程中高级醇形成规律[J]. 食品与发酵工业, 2023, 49(4):38-44.
REN Y T, QIAO M L, SUN Z Y, et al. Formation law of higher alcohols during the fermentation of light-flavor Baijiu[J]. Food and Fermentation Industries, 2023, 49(4):38-44.
[43] 张无疾, 夏小乐, 张斌, 等. 黄酒前酵中生物胺生成规律的研究[J]. 现代食品科技, 2015, 31(10):269-274; 300.
ZHANG W J, XIA X L, ZHANG B, et al. Patterns in the formation of biogenic amines in Chinese rice wine during primary fermentation process[J]. Modern Food Science and Technology, 2015, 31(10):269-274; 300.
[44] 赵凤, 杨宏荣, 王贤文, 等. 侗族腌鱼发酵过程中生物胺与游离氨基酸的相关性[J]. 贵州农业科学, 2022, 50(2):113-119.
ZHAO F, YANG H R, WANG X W, et al. Correlations between biogenic amines and free amino acids in Dong nationality traditional kipper during the fermentation process[J]. Guizhou Agricultural Sciences, 2022, 50(2):113-119.
[45] ÖZDESTAN Ö, ÜREN A. Biogenic amine content of tarhana: A traditional fermented food[J]. International Journal of Food Properties, 2013, 16(2):416-428.
[46] 栾同青. 黄酒酿造过程生物胺变化规律及其产生菌株研究[D]. 济南: 齐鲁工业大学, 2013.
LUAN T Q. Changes of biogenic amines and their producing strains during yellow rice wine brewing[D].Jinan: Qilu University of Technology, 2013.
[47] 王然然. 一株弯曲乳杆菌腐胺生成途径及其调控的研究[D].无锡:江南大学,2017.
WANG R R. Study on the putrescine biosynthesis pathways in a Lactobacillus curvatus strain[D]. Wuxi: Jiangnan University,2017.
[48] DABADÉ D S, JACXSENS L, MICLOTTE L, et al. Survey of multiple biogenic amines and correlation to microbiological quality and free amino acids in foods[J]. Food Control, 2021, 120:107497.
[49] 李东蕊. 豆瓣酱工业发酵过程中生物胺的生成规律及微生物多样性的研究[D].无锡:江南大学,2020.
LI D R. Study on the formation regularity of biogenic amines and microbial diversity during the industrial fermentation of broad bean paste[D]. Wuxi: Jiangnan University,2020.
[50] GUO X W, GUAN X Y, WANG Y Z, et al. Reduction of biogenic amines production by eliminating the PEP4 gene in Saccharomyces cerevisiae during fermentation of Chinese rice wine[J]. Food Chemistry, 2015, 178:208-211.
[51] BARBIERI F, MONTANARI C, GARDINI F, et al. Biogenic amine production by lactic acid bacteria: A review[J]. Foods, 2019, 8(1):17.
[52] TIAN S F, ZENG W Z, FANG F, et al. The microbiome of Chinese rice wine (Huangjiu)[J]. Current Research in Food Science, 2022, 5:325-335.
[53] 牛天娇. 黄酒酿造中微生物菌群结构及对生物胺降解作用研究[D]. 哈尔滨: 哈尔滨工业大学, 2020.
NIU T J. The microbial flora structure and degradation of biogenic amines during rice wine brewing[D]. Harbin: Harbin Institute of Technology, 2020.
[54] CARUSO M, FIORE C, CONTURSI M, et al. Formation of biogenic amines as criteria for the selection of wine yeasts[J]. World Journal of Microbiology and Biotechnology, 2002, 18(2):159-163.
[55] 朱晓娟. 黄酒酒曲中生物胺产生菌的分离鉴定和分子检测[D]. 天津: 天津科技大学, 2018.
ZHU X J. Isolation, Indentification and Molecule Detection Biogenic Amines Producing Bacteria of Rice Wine Qu[D]. Tianjin: Tianjin University of Science & Technology, 2018.
[56] 张凤杰, 薛洁, 王异静, 等. 黄酒中生物胺的形成及其影响因素[J]. 食品与发酵工业, 2013, 39(2):62-68.
ZHANG F J, XUE J, WANG Y J, et al. Study on biogenic amines formation and influencing factors in Chinese rice wine[J]. Food and Fermentation Industries, 2013, 39(2):62-68.
[57] 梅璐. 低产生物胺菌株的筛选及在黄酒酿造中的应用[D]. 合肥: 合肥工业大学, 2022.
MEI L. Screening of low biogenic amine producing strains and its application in yellow rice wine brewing[D].Hefei: Hefei University of Technology, 2022.
[58] LIU S P, SUN H L, LIU C X, et al. Reducing biogenic amine in seriflux and Huangjiu by recycling of seriflux inoculated with Lactobacillus plantarum JN01[J]. Food Research International, 2021, 150(Pt A):110793.
[59] 陈历水, 沈雪梅, 刘蕾, 等. 黄酒生产过程中细菌群落结构与生物胺含量变化分析[J]. 食品研究与开发, 2018, 39(11):76-83.
CHEN L S, SHEN X M, LIU L, et al. Analysis of changes about bacterial community structure and biogenic amines during the production of rice wine[J]. Food Research and Development, 2018, 39(11):76-83.
[60] CHEN G M, LI W L, TONG S G, et al. Effects of the microbial community on the formation of volatile compounds and biogenic amines during the traditional brewing of Hongqu rice wine[J]. Current Research in Food Science, 2022, 5:1433-1444.
[61] 曹利瑞, 熊智强, 朱松, 等. 黄酒酿造过程中产生物胺菌株的筛选及其特性研究[J]. 中国食品学报, 2018, 18(6):68-75.
CAO L R, XIONG Z Q, ZHU S, et al. Screening of strains producing biogenic amines and its characteristics during the Chinese rice wine formation[J]. Journal of Chinese Institute of Food Science and Technology, 2018, 18(6):68-75.
[62] 胡翠翠, 李秋妍, 朱晓娟, 等. 黄酒酒曲中产生物胺细菌的分离鉴定[J]. 食品研究与开发, 2017, 38(19):170-174.
HU C C, LI Q Y, ZHU X J, et al. Isolation and identification of biogenic amine-producing bacteria in Chinese rice wine qu[J]. Food Research and Development, 2017, 38(19):170-174.
[63] TABANELLI G, TORRIANI S, ROSSI F, et al. Effect of chemico-physical parameters on the histidine decarboxylase (HdcA) enzymatic activity in Streptococcus thermophilus PRI60[J]. Journal of Food Science, 2012, 77(4): M231-M237.
[64] ZHU H X, XU G C, ZHANG K, et al. Crystal structure of tyrosine decarboxylase and identification of key residues involved in conformational swing and substrate binding[J]. Scientific Reports, 2016, 6:27779.
[65] JESSOP M, LIESCHE C, FELIX J, et al. Supramolecular assembly of the Escherichia coli LdcI upon acid stress[J]. Proceedings of the National Academy of Sciences of the United States of America, 2021, 118(2): e2014383118.
[66] 薛林林, 王远, 李彬彬, 等. 阿魏酸对粪肠球菌和屎肠球菌产酪胺机制的影响[J]. 食品科学, 2019, 40(22):33-38.
XUE L L, WANG Y, LI B B, et al. Mechanistic study of the effect of ferulic acid on tyramine production by Enterococcus faecalis and Enterococcus faecium[J]. Food Science, 2019, 40(22):33-38.
[67] LIN Z, WU Z Y, ZHANG W X. Bioinformatics analysis of amino acid decarboxylases related to four major biogenic amines in pickles[J]. Food Chemistry, 2022, 393:133339.
[68] DOEUN D, DAVAATSEREN M, CHUNG M S. Biogenic amines in foods[J]. Food Science and Biotechnology, 2017, 26(6):1463-1474.
[69] JIA T T, YU Z. Effect of temperature and fermentation time on fermentation characteristics and biogenic amine formation of oat silage[J]. Fermentation, 2022, 8(8):352.
[70] 陈露, 马良, 谭红霞, 等. 不同发酵条件下萝卜泡菜生物胺变化规律研究[J]. 中国调味品, 2022, 47(11):68-74.
CHEN L, MA L, TAN H X, et al. Study on the changes of biogenic amines in radish pickles under different fermentation conditions[J]. China Condiment, 2022, 47(11):68-74.
[71] LORENZO C, BORDIGA M, PREZ-ÁLVAREZ E P, et al. The impacts of temperature, alcoholic degree and amino acids content on biogenic amines and their precursor amino acids content in red wine[J]. Food Research International, 2017, 99:328-335.
[72] ALTUNER E M, ELJAGMANI S. Changes in the chemical composition of Turkish white cheese according to storage temperature[J]. Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca-Food Science and Technology,2020,77:34.
[73] 杨晓满,杨晓婷,赵可及,等.生产工艺对蜂蜜酒中组胺和酪胺形成的影响[J].浙江农业科学,2019,60(4):584-586;590.
YANG X M, YANG X T, ZHAO K J, et al. Effects of production process on the formation of histamine and tyramine in mead[J]. Journal of Zhejiang Agricultural Sciences,2019,60(4):584-586;590.
[74] MAIJALA R, NURMI E, FISCHER A. Influence of processing temperature on the formation of biogenic amines in dry sausages[J]. Meat Science, 1995, 39(1):9-22.
[75] 王印壮, 李素萍, 段定定, 等. 红谷黄酒发酵过程中理化性质和物质变化规律[J]. 食品研究与开发, 2022, 43(17):8-15.
WANG Y Z, LI S P, DUAN D D, et al. Changes of physicochemical properties and substances during the red millet Huangjiu fermentation[J]. Food Research and Development, 2022, 43(17):8-15.
[76] 崔守瑜, 戴奕杰. 酱香型白酒发酵过程中微生物及其酒醅变化分析[J]. 酿酒科技, 2021(6):65-68.
CUI S Y, DAI Y J. Change rules of microorganisms and fermented grains during fermentation of Jiangxiang Baijiu[J]. Liquor-Making Science & Technology, 2021(6):65-68.
[77] 北京大学制药厂生物化学专业72届工农兵学员.普通微生物学:(五)微生物的生长及其控制[J].微生物学通报,1976,3(3):33-38.
Peking University Pharmaceutical Factory biochemistry major 72nd class of workers, peasants and soldiers. General microbiology: (5) The growth of microorganisms and their control[J]. Microbiology China,1976,3(3):33-38.
[78] PEREZ M, CALLES-ENRÍQUEZ M, NES I, et al. Tyramine biosynthesis is transcriptionally induced at low pH and improves the fitness of Enterococcus faecalis in acidic environments[J]. Applied Microbiology and Biotechnology, 2015, 99(8):3547-3558.
[79] LANDETE J M, FERRER S, POLO L, et al. Biogenic amines in wines from three Spanish regions[J]. Journal of Agricultural and Food Chemistry, 2005, 53(4):1119-1124.
[80] 谢超,王阳光,邓尚贵.水产品中组胺产生机制及影响因素研究概述[J].肉类研究,2009,23(4):74-78.
XIE C, WANG Y G, DENG S G. Summarization of histamine of aquatic product bringing mechanism and effect factors research[J]. Meat Research,2009,23(4):74-78.
[81] 何传波, 魏好程, 熊何健, 等. 枇杷叶多糖酶法提取工艺优化及其离子交换层析纯化[J]. 食品科学, 2016, 37(8):45-50.
HE C B, WEI H C, XIONG H J, et al. Optimization of enzymatic extraction of polysaccharides from loquat leaves and purification by ion exchange chromatography[J]. Food Science, 2016, 37(8):45-50.
[82] 肖付才, 刘凯, 陈凤仪, 等. 有机酸对泡菜亚硝酸盐和生物胺的抑制作用[J]. 中国调味品, 2020, 45(10):80-84.
XIAO F C, LIU K, CHEN F Y, et al. Inhibition of nitrite and biogenic amines in pickle by organic acids[J]. China Condiment, 2020, 45(10):80-84.
[83] BOZKURT H. Utilization of natural antioxidants: Green tea extract and Thymbra spicata oil in Turkish dry-fermented sausage[J]. Meat Science, 2006, 73(3):442-450.