Wu, S.; Niu, Y.; Wang, J.; Dao, X.; Lin, Y.; Chen, J.
The Influence of Different Levels of Sodium Chloride, Sodium Nitrite, and Glucose on Biogenic Amines and Microbial Communities in Fermented Goat Meat Sausage. Foods 2024, 13, 817.
https://doi.org/10.3390/foods13060817
AMA Style
Wu S, Niu Y, Wang J, Dao X, Lin Y, Chen J.
The Influence of Different Levels of Sodium Chloride, Sodium Nitrite, and Glucose on Biogenic Amines and Microbial Communities in Fermented Goat Meat Sausage. Foods. 2024; 13(6):817.
https://doi.org/10.3390/foods13060817
Chicago/Turabian Style
Wu, Shuanghui, Yin Niu, Jie Wang, Xiaofang Dao, Yaqiu Lin, and Juan Chen.
2024. "The Influence of Different Levels of Sodium Chloride, Sodium Nitrite, and Glucose on Biogenic Amines and Microbial Communities in Fermented Goat Meat Sausage" Foods 13, no. 6: 817.
https://doi.org/10.3390/foods13060817
APA Style
Wu, S., Niu, Y., Wang, J., Dao, X., Lin, Y., & Chen, J.
(2024). The Influence of Different Levels of Sodium Chloride, Sodium Nitrite, and Glucose on Biogenic Amines and Microbial Communities in Fermented Goat Meat Sausage. Foods, 13(6), 817.
https://doi.org/10.3390/foods13060817