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    Dynamic changes in physicochemical property, biogenic amines content and microbial diversity during the fermentation of Sanchuan ham by Zhongai Chen, Hong Chen, Huan Du, Cong Chen, Kaixiang Lu, Qiaoli Xue, Yongjin Hu

    Published 2024-01-01
    “…Sanchuan ham is appreciated in Yunnan Province, China, for its characteristic flavor and taste, while the microbial community structure and biogenic amines content remain unclear during fermentation processes. …”
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