Investigation of biogenic amines in sufu (furu): A Chinese traditional fermented soybean food product

Food Control

Volumn 31, Issue 2, 2013, Pages 345-352

  Guan, Rong Fa ^a   Liu, Zhen Feng ^b,c   Zhang, Jin Jie ^b,c   Wei, Yun Xiao ^b,c   Wahab, Said ^d   Liu, Dong Hong ^b,c   Ye, Xing Qian ^b,c  

^a CHINA JILIANG UNIVERSITY   (China)

^b ZHEJIANG UNIVERSITY   (China)

^c ZHEJIANG UNIVERSITY   (China)

^d THE UNIVERSITY OF AGRICULTURE   (Pakistan)

Author keywords

Biogenic amines; Fermented soybean food; Food safety; Sufu

Indexed keywords

GLYCINE MAX;

EID: 84871648461     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2012.10.033     Document Type: Article

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