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Determination of biogenic amines and total aflatoxins: Quality index of starter culture soy sauce samples
This study deals with understanding the effects of starter cultures on the safety aspects of soy sauce fermentation and their application to compensate undesirable changes occurring during fermentation processes. Various starter cultures of bacterial and fungal combinations with different microbial...
में बचाया:
| में प्रकाशित: | Food Sci Biotechnol |
|---|---|
| मुख्य लेखकों: | , |
| स्वरूप: | Artigo |
| भाषा: | Inglês |
| प्रकाशित: |
The Korean Society of Food Science and Technology
2016
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| विषय: | |
| ऑनलाइन पहुंच: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6049127/ https://ncbi.nlm.nih.gov/pubmed/30263398 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s10068-016-0194-4 |
| टैग : |
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