Improving the safety and quality of Roucha using amine-degrading lactic acid bacteria starters-Reference-Cited by-同舟云学术

Improving the safety and quality of Roucha using amine-degrading lactic acid bacteria starters

Published:2022-11 Issue: Volume:161 Page:111918
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Han Jing,Lin Xinping,Liang Huipeng,Zhang Sufang,Zhu Beiwei,Ji Chaofan

Funder

National Natural Science Foundation of China

Department of Education of Liaoning Province

Publisher

Elsevier BV

Subject

Food Science

Reference59 articles.

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