Various biogenic amines in Doenjang and changes in concentration depending on boiling and roasting

Applied Biological Chemistry

Volumn 60, Issue 3, 2017, Pages 273-279

  Yoon, So Hee ^a   Kim, Min Joo ^a   Moon, Bo Kyung ^a  

^a Chung Ang University   (South Korea)

Author keywords

Biogenic amine; Boiling; Doenjang; High performance liquid chromatography; Roasting

Indexed keywords

AMINES; CALCINATION; FERMENTATION; FLUORESCENCE;

BIOGENIC AMINES; DOENJANG; HARMFUL SUBSTANCES; HIGH-PERFORMANCE LIQUID CHROMATOGRAPHY; HISTAMINES; PHENYLETHYLAMINES; ROASTING; SPERMIDINE; TRADITIONAL FERMENTED FOODS; TRYPTAMINES;

HIGH PERFORMANCE LIQUID CHROMATOGRAPHY;

EID: 85017450031     PISSN: 24680834     EISSN: 24680842     Source Type: Journal    
DOI: 10.1007/s13765-017-0277-9     Document Type: Article

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