ArticleFood science & nutrition2025
Effects of a Mixed Starter Culture on the Biogenic Amine Accumulation, Volatile Flavor, and Quality of Jinhua Dry-Cured Ham.
Article in Food science & nutrition, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
2 citing papers in PubMed.
- Enhancing Fermented Sausage Quality withGels (Basel, Switzerland) · 2026Article
- Multi-omics insights into co-fermentation byFrontiers in nutrition · 2026Article
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Authors and funding
4 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Jinhua ham is a traditional dry-cured product that favors an indigenous microflora, crucial for sensory characteristics. However, spontaneous fermentation may yield toxins such as biogenic amines. This study evaluates the impact of a mixed starter culture containing
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.