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Occurrence and Reduction of Biogenic Amines in Kimchi and Korean Fermented Seafood Products

Biogenic amines produced during fermentation may be harmful when ingested in high concentrations. As current regulations remain insufficient to ensure the safety of fermented vegetable products, the current study determined the risks associated with the consumption of kimchi by evaluating the biogen...

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Bibliografiska uppgifter
I publikationen:Foods
Huvudupphovsmän: Park, Young Kyoung, Lee, Jae Hoan, Mah, Jae-Hyung
Materialtyp: Artigo
Språk:Inglês
Publicerad: MDPI 2019
Ämnen:
Länkar:https://ncbi.nlm.nih.gov/pmc/articles/PMC6915361/
https://ncbi.nlm.nih.gov/pubmed/31689884
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods8110547
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