The effects of Lactiplantibacillus plantarum 3-19 and Pediococcus pentosaceus 18-1 on preventing the accumulation of biogenic amines and promoting the production of volatile organic compounds during sour meat fermentation - Hao Shang; Ying Yue; Bingrui Guo; Chaofan Ji; Sufang Zhang; Liang Dong; Ilario Ferrocino; Luca Simone Cocolin; Xinping Lin (International Journal of Food Microbiology, 2024)