Safety assessment of autochthonous starter cultures Latilactobacillus sakei subsp. sakei LM0405 and Lactiplantibacillus plantarum LM0705 and their effects on microbial profile and biogenic amine accumulation in lap xuong fermented sausage
樱乳杆菌
开胃菜
发酵
食品科学
生物
化学
微生物学
乳酸菌
作者
Lan Anh Thi Hoang,Ha Viet Nguyen,Hue Thi Thanh Le,Trịnh Thành Trung