Effects of lipids with different oxidation levels on protein degradation and biogenic amines formation in Sichuan-style sausages-Reference-Cited by-同舟云学术

Effects of lipids with different oxidation levels on protein degradation and biogenic amines formation in Sichuan-style sausages

Published:2022-05 Issue: Volume:161 Page:113344
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Liu Yuxuan,Yang Yifang,Li Binbin,Lan Qinjie,Zhao Xixian,Wang Yilun,Pei Huijie,Huang Xiaohong,Deng Lin,Li Jianlong,Li Qin,Chen Shujuan,He Li,Liu Aiping,Ao Xiaolin,Liu Shuliang,Zou Likou,Yang Yong

Publisher

Elsevier BV

Subject

Food Science

Reference44 articles.

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