Effects of food additives on biogenic amine formation in Myeolchi-jeot, a salted and fermented anchovy (Engraulis japonicus)

Published 2008 View Full Article

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Title
Effects of food additives on biogenic amine formation in Myeolchi-jeot, a salted and fermented anchovy (Engraulis japonicus)
Authors
Keywords
-
Journal
FOOD CHEMISTRY
Volume 114, Issue 1, Pages 168-173
Publisher
Elsevier BV
Online
2008-09-20
DOI
10.1016/j.foodchem.2008.09.035

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