A Review on Mechanistic Overview on the Formation of Toxic Substances during the Traditional Fermented Food Processing
Author:
Affiliation:
1. College of Food Science, Sichuan Agricultural University, Ya’an PR China
2. College of Resource, Sichuan Agricultural University, Chengdu PR China
Funder
Department of Science and Technology of Sichuan Province
Publisher
Informa UK Limited
Subject
General Chemical Engineering,Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/87559129.2021.1933021
Reference113 articles.
1. Quality, functionality, and microbiology of fermented fish: a review
2. Effect of Thermal Treatment on Meat Proteins with Special Reference to Heterocyclic Aromatic Amines (HAAs)
3. Impact of microbial transformation of food on health—from fermented foods to fermentation in the gastro-intestinal tract
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