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Partial replacement of nitrite with a novel probiotic Lactobacillus plantarum on nitrate, color, biogenic amines and gel properties of Chinese fermented sausages

ProbioticFood FermentationPartial ReplacementBiotechnologyGel PropertiesFood MicrobiologyAlternative Protein SourceMicrobiologyFood QualityBiogenic AminesFood TechnologyFood SafetyHealth Sciences