The impact of protein hydrolysis on biogenic amines production during sufu fermentation
Author:
Publisher
Elsevier BV
Subject
Food Science,Biotechnology
Reference54 articles.
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5. Survey of multiple biogenic amines and correlation to microbiological quality and free amino acids in foods;Dabadé;Food Control,2021
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1. Non-destructive determination of volatile compounds and prediction of amino acid nitrogen during sufu fermentation via electronic nose in combination with machine learning approaches;LWT;2024-09
2. Effects of soybean cultivar and starter strain on biogenic amines formation during Cheonggukjang fermentation;Food Chemistry: X;2024-06
3. Study on the quality of soybean proteins fermented by Bacillus subtilis BSNK-5: Insights into nutritional, functional, safety, and flavor properties;Food Chemistry;2024-06
4. Temporal and spatial changes in microbial communities and their correlation with volatile aroma compounds during the fermentation of Mucor racemosus sufu;International Journal of Food Science & Technology;2023-12
5. Exploring the role of bacterial communities on the quality formation and biogenic amines accumulation during ripening and storage of dry-cured Chinese bacon (Larou);Food Science and Biotechnology;2023-11-30
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