Caricamento...
Effects of Six Different Starter Cultures on Mutagenicity and Biogenic Amine Concentrations in Fermented Sausages Treated with Vitamins C and E
This study was performed to determine changes in mutagenicity and biogenic amine concentrations in sausages fermented with six different starter cultures treated with vitamins C and E. Six different types of fermented sausages with different combination of starter cultures were manufactured. T1, Ped...
Salvato in:
| Pubblicato in: | Food Sci Anim Resour |
|---|---|
| Autori principali: | , , , , |
| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
Korean Society for Food Science of Animal Resources
2019
|
| Soggetti: | |
| Accesso online: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6949518/ https://ncbi.nlm.nih.gov/pubmed/31950105 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5851/kosfa.2019.e66 |
| Tags: |
Aggiungi Tag
Nessun Tag, puoi essere il primo ad aggiungerne! !
|