文献
J-GLOBAL ID:201802256796857830
整理番号:18A0512330
ドライ発酵ソーセージにおけるN ニトロソアミンと細菌群集に及ぼすLactobacillus pentosus R3の接種の影響【Powered by NICT】
Effect of inoculating Lactobacillus pentosus R3 on N-nitrosamines and bacterial communities in dry fermented sausages
著者 (5件):
Xiao Yaqing
(School of Food Science and Engineering, Hefei University of Technology, Hefei 230009, Anhui province, People’s Republic of China)
,
Li Peijun
(School of Food Science and Engineering, Hefei University of Technology, Hefei 230009, Anhui province, People’s Republic of China)
,
Zhou Ying
(School of Food Science and Engineering, Hefei University of Technology, Hefei 230009, Anhui province, People’s Republic of China)
,
Ma Fei
(School of Food Science and Engineering, Hefei University of Technology, Hefei 230009, Anhui province, People’s Republic of China)
,
Chen Conggui
(School of Food Science and Engineering, Hefei University of Technology, Hefei 230009, Anhui province, People’s Republic of China)
資料名:
Food Control
(Food Control)
巻:
87
ページ:
126-134
発行年:
2018年
JST資料番号:
W0246A
ISSN:
0956-7135
資料種別:
逐次刊行物 (A)
記事区分:
原著論文
発行国:
イギリス (GBR)
言語:
英語 (EN)