Thyme essential oil and sausage diameter effects on biogenic amine formation and microbiological load in smoked horse meat sausage
Liyuan Huang, Yuan Wang, Ruiting Li, Qingling Wang, Juan Dong, Jingyun Wang, Shiling Lü
Topics & Concepts
Food scienceCadaverineChemistryBiogenic amineTotal Viable CountLactobacillusPopulationTyramineFermentationPutrescineBacteriaBiologyBiochemistryNeurotransmitterReceptorSociologyEnzymeGeneticsDemographyPolyamine Metabolism and ApplicationsMeat and Animal Product QualityAdvanced Chemical Sensor Technologies