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Dynamic changes in physicochemical property,biogenic amines content and microbial diversity during the fermentation of Sanchuan ham

Zhongai Chen Hong Chen Huan Du Cong Chen Kaixiang Lu Qiaoli Xue Yongjin Hu

食品科学与人类健康(英文)2024，Vol.13Issue(1)：P.506-516,11.

食品科学与人类健康(英文)2024，Vol.13Issue(1)：P.506-516,11.DOI:10.26599/FSHW.2022.9250044

Dynamic changes in physicochemical property,biogenic amines content and microbial diversity during the fermentation of Sanchuan ham

Zhongai Chen ¹Hong Chen ²Huan Du ²Cong Chen ²Kaixiang Lu ²Qiaoli Xue ³Yongjin Hu²

作者信息

1. College of Food Science and Technology,Yunnan Agricultural University,Kunming 650000,China Institute of Food Processing,Guizhou Academy of Agricultural Sciences,Guiyang 550006,China
2. College of Food Science and Technology,Yunnan Agricultural University,Kunming 650000,China
3. Editorial Department of Journal of Yunnan Agricultural University,Yunnan Agricultural University,Kunming 650000,China
折叠

摘要

关键词

Sanchuan ham/Nitrite cont ent/Free amino acids/Cadaverine/Staphylococcus

分类

轻工纺织

引用本文复制引用

Zhongai Chen,Hong Chen,Huan Du,Cong Chen,Kaixiang Lu,Qiaoli Xue,Yongjin Hu..Dynamic changes in physicochemical property,biogenic amines content and microbial diversity during the fermentation of Sanchuan ham[J].食品科学与人类健康(英文),2024,13(1):P.506-516,11.

基金项目

funded by National Natural Science Foundation of China(31460445) （31460445）

Science and Technology Talents and Platform Program of Yunnan Province,No.202105AF150049 （）

Yunnan University Key Laboratory of Food Microbial Resources and Utilization(Yunjiaofa[2018]No.135)。（Yunjiaofa[2018]No.135）

食品科学与人类健康(英文)

OACSTPCD

ISSN：2097-0765

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