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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...
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| Yayımlandı: | Food Sci Biotechnol |
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| Asıl Yazarlar: | , |
| Materyal Türü: | Artigo |
| Dil: | Inglês |
| Baskı/Yayın Bilgisi: |
The Korean Society of Food Science and Technology
2016
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| Konular: | |
| Online Erişim: | 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 |
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