Formation and Control of Biogenic Amines in Sufu-A Traditional Chinese Fermented Soybean Product: A Critical Review-Reference-Cited by-同舟云学术

Formation and Control of Biogenic Amines in Sufu-A Traditional Chinese Fermented Soybean Product: A Critical Review

Published:2021-06-07 Issue: Volume: Page:1-22
ISSN:8755-9129
Container-title:Food Reviews International
language:en
Short-container-title:Food Reviews International

Author:

Shi Chenshan¹^ORCID,Liu Miaomiao¹^ORCID,Zhao Hongfei¹^ORCID,Liang Lisong²^ORCID,Zhang Bolin¹^ORCID

Affiliation:

1. Beijing Key Laboratory of Forest Food Processing and Safety, College of Biological Sciences and Technology, Beijing Forestry University, Beijing, China

2. State Key Laboratory of Tree Genetics and Breeding/Research Institute of Forestry, Chinese Academy of Forestry, Beijing China

Funder

received no external funding

Publisher

Informa UK Limited

Subject

General Chemical Engineering,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/87559129.2021.1936002

Reference131 articles.

1. Wood, B. J. B. Microbiology of Fermented Foods; Springer: USA, 1997; pp 484–504.

2. Molecular techniques reveal more secrets of fermented foods

3. A Chinese fermented soybean food

4. Scientific Opinion on risk based control of biogenic amine formation in fermented foods

5. Amino acid profiles of sufu, a Chinese fermented soybean food

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