Analysis of Biogenic Amines in Fermented Fish Products Consumed in Korea

著录项

• 来源
  《Food science and biotechnology》 |2010年第6期|p.1689-1692|共4页
• 作者

  Jin Seok Moon; Yujin Kim; Keum II Jang; Kyung-Ju Cho; Seung-Joon Yang; Gun-Mook Yoon; So-Young Kim; Nam Soo Han;

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• 作者单位

  Department of Food Science and Technology, Research Center for Bio Resource and Health, Chungbuk National University, Cheongju, Chungbuk 361-763, Korea;

  Department of Food Science and Technology, Research Center for Bio Resource and Health, Chungbuk National University, Cheongju, Chungbuk 361-763, Korea;

  Department of Food Science and Technology, Research Center for Bio Resource and Health, Chungbuk National University, Cheongju, Chungbuk 361-763, Korea;

  Chungbuk Institute of Health & Environment Research, Cheongju, Chungbuk 361-290, Korea;

  Chungbuk Institute of Health & Environment Research, Cheongju, Chungbuk 361-290, Korea;

  Chungbuk Institute of Health & Environment Research, Cheongju, Chungbuk 361-290, Korea;

  Functional Food & Nutrition Division, Department of Korean Food Research for Globalization, National Academy of Agricultural Science (NAAS), Rural Development Administration (RDA), Suwon, Gyeonggi 441-853, Korea;

  Department of Food Science and Technology, Research Center for Bio Resource and Health, Chungbuk National University, Cheongju, Chungbuk 361-763, Korea;

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• 收录信息
• 原文格式 PDF
• 正文语种 eng
• 中图分类
• 关键词

  biogenic amine; histamine; fermented food; fish sauce; fish paste;

  机译：生物胺组胺;发酵食品鱼露;鱼酱;