孙健

Professor Supervisor of Doctorate Candidates

Evolution of free amino acids, biogenic amines and volatile compounds in fermented sausages inoculated with Lactiplantibacillus plantarum and Staphylococcus simulans

Release time:2025-07-03Hits:

Affiliation of Author(s):

食品科技学院
Journal:

FOOD SCIENCE AND HUMAN WELLNESS
Co-author:

Xuefei Shao, Huhu Wang, Xiangyu Song, Mingyuan Huang, Jian Sun, Xinglian Xu
Document Code:

2c9e868c93f15c3101940247c6a71ea3
Volume:

13
Issue:

06
Page Number:

3642-3651
Translation or Not:

no
Date of Publication:

2024-12-25