N-nitrosodimethylamine reduction by Lactobacillus pentosus R3 in fermented cooked sausages
Xuefei Shao, Miaomiao Zhu, Ziye Zhang, Pan Huang, Baocai Xu, Conggui Chen, Peijun Li
Topics & Concepts
Food scienceChemistryFermentationTBARSRipeningThiobarbituric acidDimethylamineStarterFermentation in food processingLactic acidBacteriaBiochemistryBiologyAntioxidantLipid peroxidationGeneticsPolyamine Metabolism and ApplicationsMeat and Animal Product QualityProtein Hydrolysis and Bioactive Peptides