A carregar...
Addition of Coriander during Fermentation of Korean Soy Sauce (Gangjang) Causes Significant Shift in Microbial Composition and Reduction in Biogenic Amine Levels
The microflora of Korean soy sauce (gangjang) play an important role in maintaining its quality and safety. Hence, it is important to study the microflora and the possible approaches to improve their composition. In this study, the effect of adding coriander during soy sauce fermentation on the micr...
Na minha lista:
| Publicado no: | Foods |
|---|---|
| Main Authors: | , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
MDPI
2020
|
| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7598154/ https://ncbi.nlm.nih.gov/pubmed/32977610 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods9101346 |
| Tags: |
Adicionar Tag
Sem tags, seja o primeiro a adicionar uma tag!
|