酪胺
发酵
风味
食品科学
多铜氧化酶
化学
食品加工中的发酵
拉伤
乳酸菌
酶
生物化学
细菌
生物
乳酸
漆酶
解剖
遗传学
作者
Qilin Yang,Yanling Bai,Jian Mao,Xiao Han,Tiantian Liu,Dongna Ma,Jian Mao
标识
DOI:10.1021/acs.jafc.4c02319
摘要
Elevated levels of biogenic amines (BAs) in fermented food can have negative effects on both the flavor and health. Mining enzymes that degrade BAs is an effective strategy for controlling their content. The study screened a strain of
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