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Improving the safety and quality of Roucha using amine-degrading lactic acid bacteria starters.
Han, Jing; Lin, Xinping; Liang, Huipeng; Zhang, Sufang; Zhu, Beiwei; Ji, Chaofan.
  • Han J; School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China(1); National Engineering Research Center of Seafood, Dalian 116034, PR China.
  • Lin X; School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China(1); National Engineering Research Center of Seafood, Dalian 116034, PR China.
  • Liang H; School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China(1); National Engineering Research Center of Seafood, Dalian 116034, PR China.
  • Zhang S; School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China(1); National Engineering Research Center of Seafood, Dalian 116034, PR China. Electronic address: zhangsf@dlpu.edu.cn.
  • Zhu B; School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China(1); National Engineering Research Center of Seafood, Dalian 116034, PR China. Electronic address: zhubeiwei@163.com.
  • Ji C; School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China(1); National Engineering Research Center of Seafood, Dalian 116034, PR China. Electronic address: jicf@dlpu.edu.cn.
Food Res Int ; 161: 111918, 2022 11.
Article en En | MEDLINE | ID: mdl-36192920

Texto completo: 1 Banco de datos: MEDLINE Asunto principal: Lactobacillales Idioma: En Año: 2022 Tipo del documento: Article

Texto completo: 1 Banco de datos: MEDLINE Asunto principal: Lactobacillales Idioma: En Año: 2022 Tipo del documento: Article