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
FOOD SCIENCE . 2022, (22): 361 -368 .  DOI: 10.7506/spkx1002-6630-20220107-052