Effects of different starter cultures on the inhibition of harmful biogenic amine content and free fatty acids release of fermented sausages
WANG De-bao, WANG Xiao-dong, KANG Lian-he, LIANG Jun-fang, NA Qin, WANG Li-mei, ZHANG Yuan-yuan
Food and Fermentation Industries . 2018, (9): 71 -77 .  DOI: 10.13995/j.cnki.11-1802/ts.016881

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