EFFECT OF SALT CONCENTRATION AND INCUBATION-TEMPERATURE ON FORMATION OF HISTAMINE, PHENETHYLAMINE, TRYPTAMINE AND TYRAMINE DURING MISO FERMENTATION

被引：28

作者：

CHIN, KDH ^{[1
]}

KOEHLER, PE ^{[1
]}

机构：

[1] UNIV GEORGIA,DEPT FOOD SCI,ATHENS,GA 30602

来源：

JOURNAL OF FOOD PROTECTION | 1986年 / 49卷 / 06期

关键词：

D O I：

10.4315/0362-028X-49.6.423

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

引用

收藏

页码：423 / 427

页数：5

相关论文

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