| 标题 |
Complex starter culture combined with vacuum packaging reduces biogenic amine formation and delays the quality deterioration of dry sausage during storage |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Control 作者:Qinxiu Sun; Fangda Sun; Dongmei Zheng; Baohua Kong; Qian Liu 出版日期:2019 |
| 求助人 | |
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(2025-6-4)