Effect of organic acids on the formation of biogenic amines in fermented anchovy sauce comprising raw anchovy materials with different levels of freshness
Kil-Bo Shim, Jong Soo Mok, Yeongyeom Jeong, Kunbawui Park, Mi‐Soon Jang
Topics & Concepts
AnchovyFermentationFood scienceChemistryRaw materialFisheryBiologyOrganic chemistryFish <Actinopterygii>Polyamine Metabolism and ApplicationsProtein Hydrolysis and Bioactive PeptidesMeat and Animal Product Quality