Effects of spices on the formation of biogenic amines during the fermentation of dry fermented mutton sausage
Author:
Funder
National Natural Science Foundation of China
City
Publisher
Elsevier BV
Subject
General Medicine,Food Science,Analytical Chemistry
Reference39 articles.
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2. Polyphenols from selected dietary spices and medicinal herbs differentially affect common food-borne pathogenic bacteria and lactic acid bacteria;Chan;Food Control,2018
3. Determination of histamine and biogenic amines in fish cubes (Tetrapturus angustirostris) implicated in a food-borne poisoning;Chen;Food Control,2010
4. Development of fermented sausage produced with mutton and native starter cultures;Cruxen;LWT,2018
5. The dietary biogenic amines tyramine and histamine show synergistic toxicity towards intestinal cells in culture;del Rio;Food Chemistry,2017
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