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

标题
Effects of food additives on biogenic amine formation in Myeolchi-jeot, a salted and fermented anchovy (Engraulis japonicus)
作者
关键词
-
出版物
FOOD CHEMISTRY
Volume 114, Issue 1, Pages 168-173
出版商
Elsevier BV
发表日期
2008-09-20
DOI
10.1016/j.foodchem.2008.09.035

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