Li, X.; Zhang, Y.; Ma, X.; Zhang, G.; Hou, H.
Effects of a Novel Starter Culture on Quality Improvement and Putrescine, Cadaverine, and Histamine Inhibition of Fermented Shrimp Paste. Foods 2023, 12, 2833.
https://doi.org/10.3390/foods12152833
AMA Style
Li X, Zhang Y, Ma X, Zhang G, Hou H.
Effects of a Novel Starter Culture on Quality Improvement and Putrescine, Cadaverine, and Histamine Inhibition of Fermented Shrimp Paste. Foods. 2023; 12(15):2833.
https://doi.org/10.3390/foods12152833
Chicago/Turabian Style
Li, Xinyu, Yang Zhang, Xinxiu Ma, Gongliang Zhang, and Hongman Hou.
2023. "Effects of a Novel Starter Culture on Quality Improvement and Putrescine, Cadaverine, and Histamine Inhibition of Fermented Shrimp Paste" Foods 12, no. 15: 2833.
https://doi.org/10.3390/foods12152833
APA Style
Li, X., Zhang, Y., Ma, X., Zhang, G., & Hou, H.
(2023). Effects of a Novel Starter Culture on Quality Improvement and Putrescine, Cadaverine, and Histamine Inhibition of Fermented Shrimp Paste. Foods, 12(15), 2833.
https://doi.org/10.3390/foods12152833