Safety Assessment of the Biogenic Amines in Fermented Soya Beans and Fermented Bean Curd
Author:
Affiliation:
1. College of Food Science, Chongqing Key Lab of Agricultural Product Processing, Southwest University, Chongqing 400716, People’s Republic of China
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf501772s
Reference46 articles.
1. Occurrence and formation of biologically active amines in foods
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4. Evolution of microbial populations and biogenic amine production in dry sausages produced in Southern Italy
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