المؤلفون: Liu, Yuxuan, Yang, Yifang, Li, Binbin, Lan, Qinjie, Zhao, Xixian, Wang, Yilun, Pei, Huijie, Huang, Xiaohong, Deng, Lin, Li, Jianlong, Li, Qin, Chen, Shujuan, He, Li, Liu, Aiping, Ao, Xiaolin, Liu, Shuliang, Zou, Likou, Yang, Yong

المساهمون: University of Helsinki, Department of Food and Nutrition

مصطلحات موضوعية: Lipid oxidation, Sichuan-style sausage, Protein degradation, Biogenic amine, PROTEOLYTIC CHANGES, FERMENTED SAUSAGES, STARTER CULTURES, PORK MEAT, ACID, PRODUCTS, LIPOLYSIS, QUALITY, BEEF, 416 Food Science

وصف الملف: application/pdf

Relation: Acknowledgements We thank the Science and Technology Department of Sichuan Province (project code 2020YJ0347) and the Foundation for Discipline Construction of Sichuan Agricultural University (1921993033) for the financial support for the research.; Liu , Y , Yang , Y , Li , B , Lan , Q , Zhao , X , Wang , Y , Pei , H , Huang , X , Deng , L , Li , J , Li , Q , Chen , S , He , L , Liu , A , Ao , X , Liu , S , Zou , L & Yang , Y 2022 , ' Effects of lipids with different oxidation levels on protein degradation and biogenic amines formation in Sichuan-style sausages ' , Lebensmittel - Wissenschaft und Technologie , vol. 161 , 113344 . https://doi.org/10.1016/j.lwt.2022.113344; 2ec039f4-6bcd-4871-b0bf-fca2bc8084f0; http://hdl.handle.net/10138/343997; 000788755400005

الاتاحة: http://hdl.handle.net/10138/343997

المؤلفون: Wang, Yilun, Li, Binbin, Liu, Yuxuan, Huang, Xiaohong, Zhang, Nan, Yang, Yifang, Xiao, Zihan, Yu, Qinxin, Chen, Shujuan, He, Li, Liu, Aiping, Liu, Shuliang, Zou, Likou, Yang, Yong

المساهمون: Department of Food and Nutrition

مصطلحات موضوعية: Sichuan-style sausage, Bacterial diversity, PCR-DGGE, High-throughput sequencing, 416 Food Science

وصف الملف: application/pdf

Relation: We thank the project of Science and Technology Department of Sichuan Province (project code 2020YJ0347) and the Foundation for Discipline Construction of Sichuan Agricultural University (03572094) for the financial support for the research.; Wang , Y , Li , B , Liu , Y , Huang , X , Zhang , N , Yang , Y , Xiao , Z , Yu , Q , Chen , S , He , L , Liu , A , Liu , S , Zou , L & Yang , Y 2021 , ' Investigation of diverse bacteria encoding histidine decarboxylase gene in Sichuan-style sausages by culture-dependent techniques, polymerase chain reaction-denaturing gradient gel electrophoresis, and high-throughput sequencing ' , Lebensmittel - Wissenschaft und Technologie , vol. 139 , 110566 . https://doi.org/10.1016/j.lwt.2020.110566; 7a6b9680-d154-43d2-a258-4702caa0455f; http://hdl.handle.net/10138/339821; 000613931800064

الاتاحة: http://hdl.handle.net/10138/339821

المؤلفون: Nan Zhang, Yong Yang, Huang Xiaohong, Li Binbin, Yang Yifang, Likou Zou, Liu Yuxuan, Shujuan Chen, Aiping Liu, Yilun Wang, Shuliang Liu, Xiao Zihan, Li He, Yu Qinxin

المساهمون: Department of Food and Nutrition

مصطلحات موضوعية: 0106 biological sciences, Citrobacter, Gel electrophoresis, PCR-DGGE, Weissella, High-throughput sequencing, biology, Chemistry, food and beverages, 04 agricultural and veterinary sciences, Sichuan-style sausage, biology.organism_classification, 040401 food science, 01 natural sciences, Histidine decarboxylase, 0404 agricultural biotechnology, Biochemistry, Bacterial diversity, 416 Food Science, 010608 biotechnology, Lactobacillus, Fermentation, Bacteria, Temperature gradient gel electrophoresis, Food Science

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1f8ac60d28c494e41026bb835a523a6b
http://hdl.handle.net/10138/339821