Progress in the Inhibitory Effect and Mechanism of Starter Cultures on the Formation of Tyramine in Fermented Meat Products
DONG Chunhui, SHI Shuo, ZHONG Qiang, WAN Wei, LI Fangfei, XIA Xiufang
FOOD SCIENCE . 2021, (19): 317 -324 .  DOI: 10.7506/spkx1002-6630-20200701-009