首页|期刊导航|Food Science and Human Wellness|Evolution of free amino acids, biogenic amines and volatile compounds in fermented sausages inoculated with Lactiplantibacillus plantarum and Staphylococcus simulans

Evolution of free amino acids, biogenic amines and volatile compounds in fermented sausages inoculated with Lactiplantibacillus plantarum and Staphylococcus simulans

Xuefei Shao Huhu Wang Xiangyu Song Mingyuan Huang Jian Sun Xinglian Xu

Food Science and Human Wellness2024，Vol.13Issue(6)：P.3642-3651,10.

Food Science and Human Wellness2024，Vol.13Issue(6)：P.3642-3651,10.DOI:10.26599/FSHW.2023.9250046

Evolution of free amino acids, biogenic amines and volatile compounds in fermented sausages inoculated with Lactiplantibacillus plantarum and Staphylococcus simulans

Xuefei Shao ¹Huhu Wang ¹Xiangyu Song ¹Mingyuan Huang ¹Jian Sun ¹Xinglian Xu¹

作者信息

1. Key Laboratory of Meat Processing and Quality Control,Ministry of Education,National Center of Meat Quality and Safety Control,Jiangsu Collaborative Innovation Center of Meat Production and Processing,Quality and Safety Control,College of Food Science and technology,Nanjing Agricultural University,Nanjing 210095,China
折叠

摘要

关键词

Fermented sausages/Starter cultures/Free amino acids/Biogenic amines/Volatile compounds

分类

轻工纺织

引用本文复制引用

Xuefei Shao,Huhu Wang,Xiangyu Song,Mingyuan Huang,Jian Sun,Xinglian Xu..Evolution of free amino acids, biogenic amines and volatile compounds in fermented sausages inoculated with Lactiplantibacillus plantarum and Staphylococcus simulans[J].Food Science and Human Wellness,2024,13(6):P.3642-3651,10.

基金项目

supported by the Priority Academic Program Development of Jiangsu Higher Education Institution(PAPD). （PAPD）

Food Science and Human Wellness

ISSN：2097-0765

访问量2

下载量0

段落导航