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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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| Publicado no: | Foods |
|---|---|
| Main Authors: | , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
MDPI
2019
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| Assuntos: | |
| Acesso em linha: | 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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