A comparative study of tea polyphenols and its palmitic acid-modified derivatives: their effects on the microbial ecosystem and biogenic amines in Chinese sausage-Reference-Cited by-同舟云学术

A comparative study of tea polyphenols and its palmitic acid-modified derivatives: their effects on the microbial ecosystem and biogenic amines in Chinese sausage

Published:2023-03-13 Issue:6 Volume:60 Page:1772-1781
ISSN:0022-1155
Container-title:Journal of Food Science and Technology
language:en
Short-container-title:J Food Sci Technol

Author:

Zhou Qin,Mo Min,Tang Bobin,He Qiang

Funder

The Key Food Programme of Sichuan Province

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Link

https://link.springer.com/content/pdf/10.1007/s13197-023-05717-z.pdf

Reference30 articles.

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4. Chu TC, Lee LH, Aponte T, Lopez S, Hsu S (2019) Sporicidal activity of novel formulations containing lipophilic epigallocatechin-3-gallate and natural ingredients. Microbiol Infect Dis 3:1–6. https://doi.org/10.33425/2639-9458.1070

5. Dai WL, Gu SQ, Xu MJ, Wang WJ, Yao HZ, Zhou XX, Ding YT (2021) The effect of tea polyphenols on biogenic amines and free amino acids in bighead carp (Aristichthys nobilis) fillets during frozen storage. LWT-Food Sci Technol 150:111933. https://doi.org/10.1016/j.lwt.2021.111933

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