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Reduced formation of biogenic amines in low-salt Zhacai via fermentation under CO2-modified atmosphere.
Zhang, Chengcheng; Zhang, Jianming; Xin, Xiaoting; Niu, Haiyue; Liao, Xiaojun; Liu, Daqun.
Afiliação
  • Zhang C; Food Science Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, PR China; Key Laboratory of Postharvest Preservation and Processing of Vegetables (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Hangzhou 310021, PR China.
  • Zhang J; Food Science Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, PR China.
  • Xin X; Food Science Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, PR China.
  • Niu H; Food Science Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, PR China.
  • Liao X; College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China. Electronic address: liaoxjun@cau.edu.cn.
  • Liu D; Food Science Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, PR China; Key Laboratory of Postharvest Preservation and Processing of Vegetables (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Hangzhou 310021, PR China; College of Food Scie
Food Res Int ; 163: 112256, 2023 01.
Article em En | MEDLINE | ID: mdl-36596167
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Dióxido de Carbono / Aminoácidos Idioma: En Revista: Food Res Int Ano de publicação: 2023 Tipo de documento: Article País de publicação: Canadá
Texto completo
Adicionar na Minha BVS
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Dióxido de Carbono / Aminoácidos Idioma: En Revista: Food Res Int Ano de publicação: 2023 Tipo de documento: Article País de publicação: Canadá