@article{王永丽:29, author = {[王永丽, 李 锋, 乔维维, 陈 肖, 黄明明, 黎良浩, 章建浩]}, title = {姜辣素对培根风干成熟过程中微生物及生物胺形成的抑制效应}, publisher = {食品科学}, year = {2015}, journal = {食品科学}, volume = {36}, number = {3}, eid = {29}, pages = {29-34}, keywords = {

培根;腌制风干;姜辣素;生物胺;微生物

}, doi = https://www.spkx.net.cn/CN/10.7506/spkx1002-6630-201503006 }