Identification of an alcohol tolerant multicopper oxidase for reduction of biogenic amines in fermented foods
Author:
Funder
National Natural Science Foundation of China
Publisher
Springer Science and Business Media LLC
Link
https://link.springer.com/content/pdf/10.1007/s43393-024-00246-y.pdf
Reference37 articles.
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4. Gao XL, Li C, He R, Zhang Y, Wang B, Zhang Z, Ho C. Research advances on biogenic amines in traditional fermented foods: emphasis on formation mechanism, detection and control methods. Food Chem. 2023;405:134911. https://doi.org/10.1016/j.foodchem.2022.134911.
5. Li BB, Xu Y, Niu SH, Zhang N, Li W, Song GS, Zhang RY, Yang Y. Research progress on biogenic amine content and biogenic amine oxidase in food. Food Sci. 2019;40(01):341–47. https://doi.org/10.7506/spkx1002-6630-20171205-054.
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