[1] 何庆华,吴永宁,印遇龙. 食品中生物胺研究进展[J]. 中国食品卫生杂志,2007,19(5):451-454. [2] 胡鹏,罗凯,陈光静. 食品中生物胺的研究进展[J]. 食品与发酵工业,2012,43(12):124-128. [3] 李志军,吴永宁,薛长湖. 生物胺与食品安全[J]. 食品与发酵工业,2004,35(10):84-91. [4] 肖洪,丁晓雯,梁菡峪. 发酵食品中的生物胺及其控制研究进展[J]. 食品工业科技,2012,34(20):346-350. [5] MIN J S, LEE S O, JANG A, et al.Irradiation and organic acid treatment for microbial control and the production of biogenic amines in beef and pork[J]. Food Chemistry, 2007, 104(2):791-799. [6] LIU Z F,WEI Y X,ZHANG J J,et al.Changes in biogenic amines during the conventional production of stinky tofu[J]. Journal of Food Science and Technology,2011,46(4):687-694. [7] GENÇCELEP H, KABAN G, KAYA M. Effects of starter cultures and nitrite levels on formation of biogenic amines in sucuk[J]. Meat Science, 2007, 77(3):424-430. [8] 蔡成岗,张慧,王智敏. 食品中生物胺及其检测方法研究进展[J]. 食品研究与开发,2009,30(10):153-156. [9] 陈黎斌,潘宗杰. 糖降解抑制对酵母生长和发酵中氮组分的影响[J]. 啤酒科技,2004,11(6):66-68. [10] LONVAUD-FUNEL A.Biogenic amines in wines: role of lactic acid bacteria[J]. Fems Microbiology Letters, 2001, 199(1):9-13. |