Occurrence of biogenic amines in Doubanjiang and Tofu
Author:
Publisher
Springer Science and Business Media LLC
Subject
Applied Microbiology and Biotechnology,Food Science,Biotechnology
Link
http://link.springer.com/content/pdf/10.1007/s10068-013-0008-x.pdf
Reference35 articles.
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4. Brink B, Damirik C, Joosten HMLJ, Huis in’t Veld JHJ. Occurrence and formation of biologically active amines in foods. Int. J. Food Microbiol. 11: 73–84 (1990)
5. Halász A, Baráth Á, Simon-Sarkadi L, Holzapfel W. Biogenic amines and their production by microorganisms in food. Trends Food Sci. Tech. 5: 42–49 (1994)
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