Effects of the physical structure and surface charge of activated carbon on the reduction of biogenic amines in anchovy fish sauce

Author:

Shim Kil BoORCID,In Jung-Jin,Lee Jong Bong,Han Hyeong Gu,Son Seong Ah,Lee Woo Jin,Bae Yeon Joo,Kwon Ga Yeon,An Byoung Kyu

Funder

Korea Institute of Marine Science and Technology promotion

Ministry of Oceans and Fisheries

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference38 articles.

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2. Histamine toxicity from fish products;Arnold;Advances in Food Research,1978

3. Polyamines in food and their consequences for food quality and human health;Bardocz;Trends in Food Science and Technology,1995

4. Arabinogalactan proteins are incorporated in negatively charged coffee brew melanoidins;Bekedam;Journal of Agricultural and Food Chemistry,2007

5. Physicochemical properties of activated carbon: Their effect on the adsorption of pharmaceutical compounds and adsorbate–adsorbent interactions;Bernal;C,2018

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