Wang, D.; Hu, G.; Wang, H.; Wang, L.; Zhang, Y.; Zou, Y.; Zhao, L.; Liu, F.; Jin, Y.
Effect of Mixed Starters on Proteolysis and Formation of Biogenic Amines in Dry Fermented Mutton Sausages. Foods 2021, 10, 2939.
https://doi.org/10.3390/foods10122939
AMA Style
Wang D, Hu G, Wang H, Wang L, Zhang Y, Zou Y, Zhao L, Liu F, Jin Y.
Effect of Mixed Starters on Proteolysis and Formation of Biogenic Amines in Dry Fermented Mutton Sausages. Foods. 2021; 10(12):2939.
https://doi.org/10.3390/foods10122939
Chicago/Turabian Style
Wang, Debao, Guanhua Hu, Huiting Wang, Limei Wang, Yuanyuan Zhang, Yufu Zou, Lihua Zhao, Fang Liu, and Ye Jin.
2021. "Effect of Mixed Starters on Proteolysis and Formation of Biogenic Amines in Dry Fermented Mutton Sausages" Foods 10, no. 12: 2939.
https://doi.org/10.3390/foods10122939
APA Style
Wang, D., Hu, G., Wang, H., Wang, L., Zhang, Y., Zou, Y., Zhao, L., Liu, F., & Jin, Y.
(2021). Effect of Mixed Starters on Proteolysis and Formation of Biogenic Amines in Dry Fermented Mutton Sausages. Foods, 10(12), 2939.
https://doi.org/10.3390/foods10122939