Co-inoculation of Staphylococcus piscifermentans and salt-tolerant yeasts inhibited biogenic amines formation during soy sauce fermentation
Author:
Funder
National Natural Science Foundation of China
Publisher
Elsevier BV
Subject
Food Science
Reference36 articles.
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2. Formation and destruction of biogenic amines in Chunjang (a black soybean paste) and Jajang (a black soybean sauce);Bai;Food Chemistry,2013
3. The effect of Pediococcus acidilactici and Lactobacillus sakei on biogenic amines formation and free amino acid profile in different lupin during fermentation;Bartkiene;Lwt Food Science & Technology,2016
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