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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...
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| Gepubliceerd in: | Foods |
|---|---|
| Hoofdauteurs: | , , |
| Formaat: | Artigo |
| Taal: | Inglês |
| Gepubliceerd in: |
MDPI
2020
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| Onderwerpen: | |
| Online toegang: | 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 |
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