Research Progress on the Formation Mechanism of and Sustainable Control Technologies for Key Biogenic Amines in Dry-Cured Meat Products
Dry-cured meat products are highly valued by consumers for their distinctive flavor profiles. However, due to their high protein content and long natural fermentation cycles, these products are susceptible to contamination by environmental microorganisms, leading to the accumulation of key biogenic...
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| Formatua: | Artigo |
| Hizkuntza: | Inglês |
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China Food Publishing Company
2026-02-01
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| Saila: | Shipin Kexue |
| Gaiak: | |
| Sarrera elektronikoa: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2026-47-4-040.pdf |
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