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Comparison of Biogenic Amines in Chinese Commercial Soy Sauces.
Li, Jia; Zhou, Linan; Feng, Wei; Cheng, Huan; Muhammad, Aliyu Idris; Ye, Xingqian; Zhi, Zijian.
  • Li J; Life Science College, China Jiliang University, Hangzhou 310018, China. hobo-scitech@139.com.
  • Zhou L; Zhejiang Wuweihe Food Co. Ltd., Hangzhou 313213, China. zhouln002@sina.com.
  • Feng W; Zhejiang Wuweihe Food Co. Ltd., Hangzhou 313213, China. fengwei-1982@163.com.
  • Cheng H; School of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China. huancheng@zju.edu.cn.
  • Muhammad AI; School of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China. aimuhammad.age@buk.edu.ng.
  • Ye X; School of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China. psu@zju.edu.cn.
  • Zhi Z; Hobo Agricultural Sci-tech Co. Ltd., Hangzhou 310018, China. 21413070@zju.edu.cn.
Molecules ; 24(8)2019 Apr 17.
Article en En | MEDLINE | ID: mdl-30999715
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Texto completo: 1 Banco de datos: MEDLINE Asunto principal: Aminas Biogénicas / Alimentos de Soja / Análisis de los Alimentos Idioma: En Año: 2019 Tipo del documento: Article
Texto completo
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Texto completo: 1 Banco de datos: MEDLINE Asunto principal: Aminas Biogénicas / Alimentos de Soja / Análisis de los Alimentos Idioma: En Año: 2019 Tipo del documento: Article