Effects of inoculation of commercial starter cultures on the quality and histamine accumulation in fermented sausages.

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Effects of inoculation of commercial starter cultures on the quality and histamine accumulation in fermented sausages.

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2015 nî lūn-bûn

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2015年学术文章

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Effects of inoculation of comm ...... ulation in fermented sausages.

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Effects of inoculation of comm ...... ulation in fermented sausages.

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Effects of inoculation of comm ...... ulation in fermented sausages.

@en

Effects of inoculation of comm ...... ulation in fermented sausages.

@nl

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Effects of inoculation of comm ...... ulation in fermented sausages.

@en

Effects of inoculation of comm ...... ulation in fermented sausages.

@nl

P1476

Effects of inoculation of comm ...... ulation in fermented sausages.

@en

P2093

Hongyang Ren

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Junxia Li

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Ting Bai

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Wei Wang

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Wenyou Zhu

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Xinhui Wang

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Yin Zhang

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Sequencing and transcriptional analysis of the biosynthesis gene cluster of putrescine-producing Lactococcus lactis.

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Characterization of biogenic amines and factors influencing their formation in traditional Chinese sausages.

Biogenic amines formation in Streptococcus thermophilus isolated from home-made natural yogurt.

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Taxonomic Dissection of the Genus Micrococcus: Kocuria gen. nov., Nesterenkonia gen. nov., Kytococcus gen. nov., Dermacoccus gen. nov., and Micrococcus Cohn 1872 gen. emend.

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M377-83

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scholarly article

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10.1111/1750-3841.12765

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2015-01-14T00:00:00Z

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270909007

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25588615

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