等离子体活性水腌制对风干里脊中生物胺含量及感官品质的影响

罗辑，戴照琪，赵航，章建浩

Effect of Plasma-Activated Water Curing on Biogenic Amine Content and Sensory Quality of Air-Dried Pork Tenderloin

LUO Ji, DAI Zhaoqi, ZHAO Hang, ZHANG Jianhao

食品科学 . 2022, (22): 361 -368 . DOI: 10.7506/spkx1002-6630-20220107-052