Monitoring and risk assessment of biogenic amines in Korean commercial fermented seasonings
Author:
Publisher
Elsevier BV
Subject
Multidisciplinary
Reference40 articles.
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1. Review of physiological compounds and health benefits of soybean paste (doenjang): exploring its bioactive components;Journal of Ethnic Foods;2024-09-09
2. Monitoring and risk assessment of biogenic amines in commercial Thua-Nao, a traditional Northern Thai fermented soybean paste;Journal of Food Composition and Analysis;2024-09
3. Effects of soybean cultivar and starter strain on biogenic amines formation during Cheonggukjang fermentation;Food Chemistry: X;2024-06
4. A review of biogenic amines in fermented foods: Occurrence and health effects;Heliyon;2024-01
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