Effect of rose polyphenols on oxidation, biogenic amines and microbial diversity in naturally dry fermented sausages
作者： Qiu Qin Zhang , Mei Jiang , Xin Rui , Wei Li , Xiao Hong Chen
DOI: 10.1016/J.FOODCONT.2017.02.054
关键词: Cadaverine 、 Putrescine 、 Fermentation 、 Lipid oxidation 、 Bacterial growth 、 Food spoilage 、 Lactobacillales 、 Biochemistry 、 Lactic acid 、 Biology
摘要: Rose polyphenols (RPs) have antioxidant and antibacterial activities. In order to evaluated the application of RPs in meat products, the effect of RPs on the safety of fermented sausages …
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