干腌肉制品中关键生物胺的形成机制及绿色控制技术研究进展
阮金娜,胡永金,史丹侠,刘丽静,郑一羲,李涵,付晓萍
Research Progress on the Formation Mechanism of and Sustainable Control Technologies for Key Biogenic Amines in Dry-Cured Meat Products
RUAN Jinna, HU Yongjin, SHI Danxia, LIU Lijing, ZHENG Yixi, LI Han, FU Xiaoping
食品科学
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2026, (4): 408
-426
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DOI: 10.7506/spkx1002-6630-20250815-114