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The effects of Lactiplantibacillus plantarum 3-19 and Pedio..:
Shang, Hao
;
Yue, Ying
;
Guo, Bingrui
...
International Journal of Food Microbiology. 421 (2024) - p. 110806 , 2024
Link:
https://doi.org/10.1016/j.ijfoodmicro.2024.110806
RT Journal T1 <Title>The effects of Lactiplantibacillus plantarum 3-19 and Pediococcus pentosaceus 18-1 on preventing the accumulation of biogenic amines and promoting the production of volatile organic compounds during sour meat fermentation</Title> UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.ijfoodmicro.2024.110806&Exemplar=1&LAN=DE A1 Shang, Hao A1 Yue, Ying A1 Guo, Bingrui A1 Ji, Chaofan A1 Zhang, Sufang A1 Dong, Liang A1 Ferrocino, Ilario A1 Cocolin, Luca Simone A1 Lin, Xinping PB Elsevier BV YR 2024 SN 0168-1605 JF International Journal of Food Microbiology VO 421 SP 110806 LK http://dx.doi.org/https://doi.org/10.1016/j.ijfoodmicro.2024.110806 DO https://doi.org/10.1016/j.ijfoodmicro.2024.110806 SF ELIB - SuUB Bremen
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