Determination of biogenic amines and total aflatoxins: Quality index of starter culture soy sauce samples

Food Science and Biotechnology

Volumn 25, Issue 4, 2016, Pages 1221-1224

  Shukla, Shruti ^a   Kim, Myunghee ^a  

^a Yeungnam University   (South Korea)

Author keywords

aflatoxin; biogenic amines; food safety; soy sauce; starter culture

Indexed keywords

AFLATOXINS; FERMENTATION; FOOD PROCESSING; FOOD SAFETY;

BIOGENIC AMINES; FERMENTATION PROCESS; FOOD AND AGRICULTURAL ORGANIZATIONS; HUMAN CONSUMPTION; MANUFACTURING CONDITIONS; SOY SAUCE; STARTER CULTURES; WORLD HEALTH ORGANIZATION;

AMINES;

EID: 84986207883     PISSN: 12267708     EISSN: None     Source Type: Journal    
DOI: 10.1007/s10068-016-0194-4     Document Type: Article

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