Use of γ-aminobutyric acid producing lactic acid bacteria as starters to reduce biogenic amines and cholesterol in Thai fermented pork sausage (Nham) and their distribution during fermentation
| Autor: | Kantachote, Duangporn, Ratanaburee, Anussara, Sukhoom, Ampaitip, Sumpradit, Tawatchai, Asavaroungpipop, Narongrid |
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| Zdroj: | In LWT - Food Science and Technology July 2016 70:171-177 |
| Databáze: | ScienceDirect |
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