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Residual nitrite and biogenic amines of traditional northeast sauerkraut in China

机译：中国传统东北德国泡菜的残留亚硝酸盐和生物胺

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Libo Liu; Peng Du; Guofang Zhang; Xue Mao; Yucai Zhao; Jingying Wang; Chunying Duan; Chun Li; Xiaodong Li;
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1. Residual nitrite and biogenic amines of traditional northeast sauerkraut in China [J] . Liu Libo, Du Peng, Zhang Guofang, International Journal of Food Properties . 2017,第9a12期

机译：中国传统东北酸菜的残留亚硝酸盐和生物胺
2. Residual nitrite and biogenic amines of traditional northeast sauerkraut in China [J] . Libo Liu, Peng Du, Guofang Zhang, International journal of food properties . 2017,第11期

机译：中国传统东北德国泡菜的残留亚硝酸盐和生物胺
3. Screening, Mutagenesis of Nitrite-Degrading Lactobacilli in Chinese Traditional Fermented Sauerkraut and its Application in the Production of Sauerkraut [J] . Ren Dayong, Chen Ping, Li Wentao, Journal of Food Safety . 2016,第4期

机译：中国传统酸菜中亚硝酸盐降解乳杆菌的筛选，诱变及在酸菜生产中的应用
4. Effect of processing on biogenic amines formation in a southern China traditional dried-salted hairtail [C] . YanYan Wu, YuFeng Chen, LaiHao Li International Conference on Energy, Environment and Sustainable Development . 2015

机译：加工对中国南方传统干燥盐渍发尾的生物胺形成的影响
5. A comparison of residual nitrite and nitrate, lipid oxidation, cut-surface color, and sensory and visual characteristics for nitrite-added and no-nitrite- or -nitrate-added Canadian-style bacon. [D] . Baseler, Laura Jean. 2009

机译：比较亚硝酸盐和硝酸盐，脂质氧化，切面颜色以及添加亚硝酸盐和未添加亚硝酸盐或添加硝酸盐的加拿大风格培根的感官和视觉特征。
6. Effect of sucrose on the generation of free amino acids and biogenic amines in Chinese traditional dry-cured fish during processing and storage [O] . Jinjie Zhang, Zhenfeng Liu, Yaqin Hu, 2011

机译：蔗糖对中国传统干鱼加工和贮藏过程中游离氨基酸和生物胺的产生的影响
7. The occurrence of N-nitrosamines in commercial dry fermented sausages in relation to residual nitrite and biogenic amines [O] . De Mey Eveline, De Klerck Katrijn, De Maere Hannelore, 2014

机译：与干亚硝酸盐和生物胺有关的商品干发酵香肠中N-亚硝胺的存在

Residual nitrite and biogenic amines of traditional northeast sauerkraut in China

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