Effects of Six Different Starter Cultures on Mutagenicity and Biogenic Amine Concentrations in Fermented Sausages Treated with Vitamins C and E

This study was performed to determine changes in mutagenicity and biogenic amine concentrations in sausages fermented with six different starter cultures treated with vitamins C and E. Six different types of fermented sausages with different combination of starter cultures were manufactured. T1, Ped...

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Detalles Bibliográficos
Autores principales: Kim, Hyeong Sang, Lee, Seung Yun, Kang, Hea Jin, Joo, Seon-Tea, Hur, Sun Jin
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society for Food Science of Animal Resources 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6949518/
https://www.ncbi.nlm.nih.gov/pubmed/31950105
http://dx.doi.org/10.5851/kosfa.2019.e66

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6949518/
https://www.ncbi.nlm.nih.gov/pubmed/31950105
http://dx.doi.org/10.5851/kosfa.2019.e66

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