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Effects of spices on the formation of biogenic amines during the fermentation of dry fermented mutton sausage.
Jia, Wei; Zhang, Rong; Shi, Lin; Zhang, Feng; Chang, James; Chu, Xiaogang.
  • Jia W; School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi'an 710021, China; Chinese Academy of Inspection and Quarantine, Beijing 100123, China. Electronic address: foodjiawei@aliyun.com.
  • Zhang R; School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi'an 710021, China.
  • Shi L; School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi'an 710021, China.
  • Zhang F; Chinese Academy of Inspection and Quarantine, Beijing 100123, China.
  • Chang J; Thermo Fisher Scientific, 355 River Oaks Parkway, San Jose, CA, United States.
  • Chu X; School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi'an 710021, China; Chinese Academy of Inspection and Quarantine, Beijing 100123, China. Electronic address: xiaogangchu@aliyun.com.
Food Chem ; 321: 126723, 2020 Aug 15.
Article en En | MEDLINE | ID: mdl-32276143
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Texto completo: 1 Banco de datos: MEDLINE Asunto principal: Aminas Biogénicas / Especias / Alimentos Fermentados / Productos de la Carne Idioma: En Año: 2020 Tipo del documento: Article
Texto completo
Imprimir
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PubMed Links
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Texto completo: 1 Banco de datos: MEDLINE Asunto principal: Aminas Biogénicas / Especias / Alimentos Fermentados / Productos de la Carne Idioma: En Año: 2020 Tipo del documento: Article