Changes of biogenic amines in Chinese low-salt fermented fish pieces (Suan yu) inoculated with mixed starter cultures

International Journal of Food Science and Technology

Volumn 48, Issue 4, 2013, Pages 685-692

  Zeng, Xuefeng ^a   Xia, Wenshui ^a   Yang, Fang ^a   Jiang, Qixing ^a  

^a JIANGNAN UNIVERSITY   (China)

Author keywords

Biogenic amines; Fermentation; Ripening; Starter cultures; Suan yu

Indexed keywords

BIOGENIC AMINES; FERMENTED FISHES; FREE AMINO ACIDS; MICROBIAL COUNT; MIXED STARTER CULTURES; RIPENING; STARTER CULTURES; SUAN YU;

AMINO ACIDS; FERMENTATION;

AMINES;

CITRUS MAXIMA;

EID: 84874994841     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/ijfs.12010     Document Type: Article

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