Effects of food additives on biogenic amine formation in Myeolchi-jeot, a salted and fermented anchovy (Engraulis japonicus)

Food Chemistry

Volumn 114, Issue 1, 2009, Pages 168-173

  Mah, Jae Hyung ^a   Hwang, Han Joon ^a  

^a Korea University   (South Korea)

Author keywords

Biogenic amines; Food additives; Glycine; Myeolchi jeot; Salted and fermented anchovy; Sodium chloride

Indexed keywords

EID: 58149498556     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2008.09.035     Document Type: Article

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