Effects of spices on the formation of biogenic amines during the fermentation of dry fermented mutton sausage
Wei Jia, Rong Zhang, Lin Shi, Feng Zhang, Jen-Yuan Chang, Xiaogang Chu
Topics & Concepts
FermentationFood scienceChemistryPolyamine Metabolism and ApplicationsProtein Hydrolysis and Bioactive PeptidesMeat and Animal Product Quality