The metabolic regulation mechanism of gallic acid on biogenic amines and nitrosamines in reduced-nitrite Chinese fermented sausages: A perspective of metabolomics and metagenomics-Reference-Cited by-同舟云学术

The metabolic regulation mechanism of gallic acid on biogenic amines and nitrosamines in reduced-nitrite Chinese fermented sausages: A perspective of metabolomics and metagenomics

Published:2024-10 Issue: Volume:456 Page:139900
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Zhou Qin,Jiang Li,Zhu Jinpeng,Lu Yunhao,He Qiang

Publisher

Elsevier BV

Reference39 articles.

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4. Detection of biogenic amines and tyramine-producing bacteria in fermented sausages from Switzerland;Anderegg;Journal of Food Protection,2020

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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