Dynamic changes in biogenic amine content in the traditional brewing process of soy sauce

Journal of Food Protection

Volumn 82, Issue 9, 2019, Pages 1539-1545

  Li, Jia ^a   Huang, Haizhi ^a   Feng, Wei ^b   Guan, Rongfa ^a   Zhou, Linan ^b   Cheng, Huan ^c   Ye, Xingqian ^c  

^a CHINA JILIANG UNIVERSITY   (China)

^b Zhejiang Wuweihe Food Co   (China)

^c ZHEJIANG UNIVERSITY   (China)

Author keywords

Biogenic amines; Histamine; Putrescine; Soy sauce; Tryptamine

Indexed keywords

BIOGENIC AMINE;

FERMENTATION; FOOD CONTROL; HUMAN; METABOLISM; MICROBIOLOGY; SOY FOOD;

BIOGENIC AMINES; FERMENTATION; FERMENTED FOODS AND BEVERAGES; FOOD MICROBIOLOGY; HUMANS; SOY FOODS;

EID: 85071996301     PISSN: 0362028X     EISSN: 19449097     Source Type: Journal    
DOI: 10.4315/0362-028X.JFP-19-035     Document Type: Article

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