Control of Biogenic Amines in Fermented Sausages: Role of Starter Cultures

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• Effect of Fermentation with Different Lactic Acid Bacteria Starter Cultures on Biogenic Amine Content and Ripening Patterns in Dry Fermented Sausages
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• The influence of some starter cultures and GDL on the formation of biogenic amines in dry sausages
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• Effects of Six Different Starter Cultures on Mutagenicity and Biogenic Amine Concentrations in Fermented Sausages Treated with Vitamins C and E
  Bằng: Kim, Hyeong Sang, et al.
  Được phát hành: (2019)
• The effect of different starter cultures on biogenic amines and quality of fermented mutton sausages stored at 4 and 20°C temperatures
  Bằng: Sun, Xueying, et al.
  Được phát hành: (2020)