Effect of organic acids on the formation of biogenic amines in fermented anchovy sauce comprising raw anchovy materials with different levels of freshness.

Shim, Kilbo; Mok, Jong Soo; Jeong, Yeongyeom; Park, Kunbawui; Jang, Mi-Soon

Shim, Kilbo; Mok, Jong Soo; Jeong, Yeongyeom; Park, Kunbawui; Jang, Mi-Soon.

Afiliación

Shim K; Department of Food Science and Technology, Pukyong National University, Busan, 48513 Republic of Korea.
Mok JS; Food Safety and Processing Research Division, National Institute of Fisheries Science, Busan, 46083 Republic of Korea.
Jeong Y; Food Safety and Processing Research Division, National Institute of Fisheries Science, Busan, 46083 Republic of Korea.
Park K; Food Safety and Processing Research Division, National Institute of Fisheries Science, Busan, 46083 Republic of Korea.
Jang MS; Food Safety and Processing Research Division, National Institute of Fisheries Science, Busan, 46083 Republic of Korea.

J Food Sci Technol ; 59(2): 703-714, 2022 Feb.

Article en En | MEDLINE | ID: mdl-35185186

Palabras clave

Biogenic amine; Freshness; Histamine; Organic acid; pH

Texto completo

Añadir a Mi BVS

Imprimir

XML

PubMed Links

Buscar en Google

Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: J Food Sci Technol Año: 2022 Tipo del documento: Article Pais de publicación: India

Texto completo

Añadir a Mi BVS

Imprimir

XML

PubMed Links

Buscar en Google