Various biogenic amines in Doenjang and changes in concentration depending on boiling and roasting-Reference-Cited by-同舟云学术

Various biogenic amines in Doenjang and changes in concentration depending on boiling and roasting

Published:2017-04-14 Issue:3 Volume:60 Page:273-279
ISSN:2468-0834
Container-title:Applied Biological Chemistry
language:en
Short-container-title:Appl Biol Chem

Author:

Yoon So Hee,Kim Min-Joo,Moon BoKyung

Funder

This research was supported by the Chung-Ang University Graduate Research Scholarship in 2016

Publisher

Springer Science and Business Media LLC

Subject

Organic Chemistry,General Biochemistry, Genetics and Molecular Biology

Link

http://link.springer.com/article/10.1007/s13765-017-0277-9/fulltext.html

Reference38 articles.

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2. Shalaby AR (1997) Significance of biogenic amines to food safety and human health. Food Res Int 29(7):675–690

3. Lee HT, Kim JH, Lee SS (2009) Analysis of microbiological contamination and biogenic amines content in traditional and commercial Doenjang. J Food Hyg Saf 24(1):102–109

4. Shukla S, Park HK, Kim JK, Kim MH (2010) Determination of biogenic amines in Korean traditional fermented soybean paste (Doenjang). Food Chem Toxicol 48:1191–1195

5. Santos MHS (1996) Biogenic amines: their importance in foods. Int J Food Microbiol 29:213–231

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