Moreover, the role of microorganisms with amino oxidase activity as starting cultures to control or reduce the accumulation biogenic amines during ripening and storage of sausages is discussed.
此外，还讨论在成熟和贮存阶段微生物的作用—氨基氧化酶作为起始培养物来控制或减少生物胺的积累。
Moreover, the role of microorganisms with amino oxidase activity as starting cultures to control or reduce the accumulation biogenic amines during ripening and storage of sausages is discussed.
此外，还讨论在成熟和贮存阶段微生物的作用—氨基氧化酶作为起始培养物来控制或减少生物胺的积累。
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