Formation and destruction of biogenic amines in Chunjang (a black soybean paste) and Jajang (a black soybean sauce)

Food Chemistry

Volumn 141, Issue 2, 2013, Pages 1026-1031

  Bai, Xuezhi ^a   Byun, Bo Young ^a   Mah, Jae Hyung ^a  

^a Korea University   (South Korea)

Author keywords

Bacillus subtilis; Biogenic amines; Black soybean products; Chunjang; Jajang; Thermal breakdown

Indexed keywords

BACTERIOLOGY;

BACILLUS SUBTILIS; BIOGENIC AMINES; BLACK SOYBEAN; CHUNJANG; JAJANG; THERMAL BREAKDOWN;

AMINES;

HISTAMINE; SOYBEAN OIL; TYRAMINE;

ARTICLE; BACILLUS SUBTILIS; BACTERIAL STRAIN; CHINESE MEDICINE; FRYING; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; PLATE COUNT; PYROLYSIS; SOYBEAN; ULTRAVIOLET DETECTOR;

BACILLUS SUBTILIS; BACTERIA (MICROORGANISMS); GLYCINE MAX;

EID: 84878273093     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.03.054     Document Type: Article

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