| 标题 |
Reduction of N-nitrosodimethylamine in fermented cooked sausages by combined treatment of Lactiplantibacillus pentosus R3 and tea polyphenols |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Control 作者:Yining Xu; Lianxu Tang; Junwei Gao; Qiong Pan; Baocai Xu; et al 出版日期:2025-12-10 |
| 求助人 | |
| 下载 |
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(2025-6-4)