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Quantification of Biogenic Amines in 35 Korean Cottage Industry Traditional Gochujang (Fermented Red Pepper Paste) Products.
Ramalingam, Srinivasan; Bahuguna, Ashutosh; Lim, SeMi; Joe, Ah-Ryeong; Lee, Jong-Suk; Kim, So-Young; Kim, Myunghee.
Afiliação
  • Ramalingam S; Department of Food Science and Technology, Yeungnam University, Gyeongsan 38541, Korea.
  • Bahuguna A; Department of Food Science and Technology, Yeungnam University, Gyeongsan 38541, Korea.
  • Lim S; Department of Food Science and Technology, Yeungnam University, Gyeongsan 38541, Korea.
  • Joe AR; Department of Food Science and Technology, Yeungnam University, Gyeongsan 38541, Korea.
  • Lee JS; Division of Food & Nutrition and Cook, Taegu Science University, Daegu 41453, Korea.
  • Kim SY; Department of Agrofood Resources, National Institute of Agricultural Sciences, Rural Development Administration, Wanju 55365, Korea.
  • Kim M; Department of Food Science and Technology, Yeungnam University, Gyeongsan 38541, Korea.
Foods ; 10(10)2021 Oct 06.
Article em En | MEDLINE | ID: mdl-34681419
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: Foods Ano de publicação: 2021 Tipo de documento: Article
Texto completo
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: Foods Ano de publicação: 2021 Tipo de documento: Article