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Cited by 42

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Thyme essential oil and sausage diameter effects on biogenic amine formation and microbiological load in smoked horse meat sausage

Huang, Liyuan, Wang, Yuan, Li, Ruiting, Wang, Qingling, Dong, Juan, Wang, Jingyun, Lu, Shiling·2021·Food Bioscience
DOI 10.1016/j.fbio.2021.100885
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Research works printed but not linked: 48

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Cited by

Metadata

Authors
Huang, L., Wang, Y., Li, R., Wang, Q., Dong, J., Wang, J., & Lu, S.
Venue
Food Bioscience
Publisher
Elsevier BV
Published
2021-04
Volume
40
Pages
100885
ISSN
2212-4292
DOI
10.1016/j.fbio.2021.100885
Cited by
42
References
1
Language
en
Licence
Funders
  • Xinjiang Production and Construction Corps (2020AB012)
  • Science and Technology Department of Xinjiang Uygur Autonomous Region (XJ 2019G093)
  • National Natural Science Foundation of China (31360392)

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