<正>Biogenic amines in 42 traditional Chinese sausage samples obtained from different regions were determined b...
Shiling Lu~(a,) Xinglian Xu~(a*),Ruihua Shu~a,Guanghong Zhou~a,Yong Meng~c,Yongming Sun~a, Yanping Chen~a,Peng wang~a a Key Lab of Meat Processing and Quality Control,Ministry of Education,College of Food Science and Technology,Nanjing Agricultural University,Nanjing 210095,PR China c Freshwater Fisheries Research Institute of Jiangsu Province,Nanjing 210017,PR China
