Inhibition of Microorganism and Biogenic Amines Formation in Dry-Cured Bacons by Gingerol
WANG Yongli, LI Feng, QIAO Weiwei, CHEN Xiao，HUANG Mingming, LI Lianghao, ZHANG Jianhao
FOOD SCIENCE . 2015, (3): 29 -34 .  DOI: 10.7506/spkx1002-6630-201503006