The metabolic regulation mechanism of gallic acid on biogenic amines and nitrosamines in reduced-nitrite Chinese fermented sausages: A perspective of metabolomics and metagenomics
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Elsevier BV
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1. Microbial landscape of cooked meat products: evaluating quality and safety in vacuum-packaged sausages using culture-dependent and culture-independent methods over 1 year in a sustainable food chain;Frontiers in Microbiology;2024-09-12
2. Changes in biogenic amines during fermentation of Chinese rice wine ( Huangjiu ) and the underlying mechanisms;International Journal of Food Properties;2024-08-06
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