Analysis of bacterial diversity and biogenic amines content during the fermentation processing of stinky tofu

Published 2018 View Full Article

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Title
Analysis of bacterial diversity and biogenic amines content during the fermentation processing of stinky tofu
Authors
Keywords
-
Journal
FOOD RESEARCH INTERNATIONAL
Volume 111, Issue -, Pages 689-698
Publisher
Elsevier BV
Online
2018-05-29
DOI
10.1016/j.foodres.2018.05.065

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