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Biogenic Amine Contents and Microbial Characteristics of Cambodian Fermented Foods.
Ly, Dalin; Mayrhofer, Sigrid; Schmidt, Julia-Maria; Zitz, Ulrike; Domig, Konrad J.
Afiliação
  • Ly D; Institute of Food Science, Department of Food Science and Technology, BOKU - University of Natural Resources and Life Sciences Vienna, Muthgasse 18, A-1190 Vienna, Austria.
  • Mayrhofer S; Faculty of Agro-Industry, Department of Food Biotechnology, RUA - Royal University of Agriculture, Dangkor District, P.O. BOX 2696 Phnom Penh, Cambodia.
  • Schmidt JM; Institute of Food Science, Department of Food Science and Technology, BOKU - University of Natural Resources and Life Sciences Vienna, Muthgasse 18, A-1190 Vienna, Austria.
  • Zitz U; Institute of Food Science, Department of Food Science and Technology, BOKU - University of Natural Resources and Life Sciences Vienna, Muthgasse 18, A-1190 Vienna, Austria.
  • Domig KJ; Institute of Food Science, Department of Food Science and Technology, BOKU - University of Natural Resources and Life Sciences Vienna, Muthgasse 18, A-1190 Vienna, Austria.
Foods ; 9(2)2020 Feb 15.
Article em En | MEDLINE | ID: mdl-32075284
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Texto completo: 1 Base de dados: MEDLINE Idioma: En Revista: Foods Ano de publicação: 2020 Tipo de documento: Article País de afiliação: Áustria
Texto completo
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XML
PubMed Links
Buscar no Google

Texto completo: 1 Base de dados: MEDLINE Idioma: En Revista: Foods Ano de publicação: 2020 Tipo de documento: Article País de afiliação: Áustria