Effect of rose polyphenols on oxidation, biogenic amines and microbial diversity in naturally dry fermented sausages

Food Control

Volumn 78, Issue , 2017, Pages 324-330

  Zhang, Qiu Qin ^a   Jiang, Mei ^a   Rui, Xin ^a   Li, Wei ^a   Chen, Xiao Hong ^a   Dong, Ming Sheng ^a,b  

^a NANJING AGRICULTURAL UNIVERSITY   (China)

^b Jiangsu Collaborative Innovation Center of Meat Production and Processing   (China)

Author keywords

Biogenic amines; Microbial diversity; Oxidation; Polyphenol; Sausage

Indexed keywords

EID: 85014951482     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2017.02.054     Document Type: Article

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