Work

Effect of Protein Oxidation on Microbial, Free Amino Acids and Biogenic Amine Content in Chinese Dry Sausage

Year: 2018

Type: article

Source: Current Topics in Nutraceutical Research

DOI: 10.37290/ctnr2641-452x.17:188-194

Authors: Zhao Bing, Li Su, Zhou Hui-min, Zhang Shun-liang, Wang Hui, Wang Shou-wei

Institutions: Beijing Academy of Food Sciences, China Meat Research Centre

Language: English

Topic: Meat and Animal Product Quality

Subfield: Animal Science and Zoology

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W3003194347

FWCI: 0.55

Cites:

Cited by: 3

Related to: 10