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Effects of Amino Acid Decarboxylase Genes and pH on the Amine Formation of Enteric Bacteria From Chinese Traditional Fermented Fish (Suan Yu)

机译：氨基酸脱羧酶基因对中国传统发酵鱼肠溶胺形成的影响（Suan Yu）

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作者
Qin Yang; Ju Meng; Wei Zhang; Lu Liu; Laping He; Li Deng; Xuefeng Zeng; Chun Ye;
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年度 2020
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入库时间 2022-08-20 22:26:25

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3. Effect of autochthonous starter cultures on microbiological and physico-chemical characteristics of Suan yu, a traditional Chinese low salt fermented fish. [J] . Xuefeng Zeng, Wenshui Xia, Qixing Jiang, Food Control . 2013,第2期

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5. Synthesis and evaluation of new alpha-halovinyl amino acids as amino acid decarboxylase inactivators. [D] . Jahng, Wan Jin. 2000

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6. Effects of Amino Acid Decarboxylase Genes and pH on the Amine Formation of Enteric Bacteria From Chinese Traditional Fermented Fish (Suan Yu) [O] . Qin Yang, Ju Meng, Wei Zhang, 2020

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Effects of Amino Acid Decarboxylase Genes and pH on the Amine Formation of Enteric Bacteria From Chinese Traditional Fermented Fish (Suan Yu)

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