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, (6): 83 -90 .  DOI: 10.13995/j.cnki.11-1802/ts.038938

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