Investigation of the synthesis of biogenic amines and quality during high-salt liquid-state soy sauce fermentation-Reference-Cited by-同舟云学术

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Investigation of the synthesis of biogenic amines and quality during high-salt liquid-state soy sauce fermentation

Published:2020-11 Issue: Volume:133 Page:109835
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Liu Bin,Cao Zhongna,Qin Liehao,Li Jingyao,Lian Rui,Wang Chunling

Funder

National "Thirteenth Five Year" Plan for Science and Technology

National Key Research and Development Plan

Ministry of Education, Tianjin University of Science and Technology

Tianjin Science and Technology Project

Publisher

Elsevier BV

Subject

Food Science

Reference48 articles.

1. Occurrence and formation of biologically active amines in foods;ten Brink;International Journal of Food Microbiology,1990

2. Effects of koji -making with mixed strains on physicochemical and sensory properties of Chinese-type soy sauce;Chen;Journal of the Science of Food and Agriculture,2014

3. Biochemical changes in soy sauce prepared with extruded and traditional raw materials;Chou;Food Research International,1998

4. Erratum to: Effect of different halophilic microbial fermentation patterns on the volatile compound profiles and sensory properties of soy sauce moromi;Cui;European Food Research and Technology,2015

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3. Exploring the core microorganisms and mechanisms responsible for biogenic amines production during soy sauce fermentation;Food Bioscience;2024-06

4. Exploring correlations between soy sauce components and the formation of thermal contaminants during low-salt solid-state fermentation;Food Research International;2024-04

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