Novel starter cultures to inhibit biogenic amines accumulation during fish sauce fermentation
Bacteria with amine oxidase activity have become a particular interest to reduce biogenic amines concentration in food products such as meat and fish sausages. However, little information is available regarding the application of these bacteria in fish sauce. Hence, our study was aimed to investigat...
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| Những tác giả chính: | , , , |
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| Định dạng: | Bài viết |
| Ngôn ngữ: | English |
| Được phát hành: |
Elsevier
2011
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| Truy cập trực tuyến: | http://psasir.upm.edu.my/id/eprint/24053/1/Novel%20starter%20cultures%20to%20inhibit%20biogenic%20amines%20accumulation%20during%20fish%20sauce%20fermentation.pdf |
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