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[해외논문] Reduction of biogenic amine contents in fermented soybean paste using food additives

LWT- Food science and technology, v.98, 2018년, pp.470 - 476  

Lee, Jun-Young (Department of Food Science and Biotechnology, Dongguk University-Seoul) ,  Kim, Yong-gun (Department of Food Science and Biotechnology, Dongguk University-Seoul) ,  Her, Jae-Young (Department of Food Engineering, Mokpo National University) ,  Kim, Mina K. (Department of Food Science and Human Nutrition, Chonbuk National University) ,  Lee, Kwang-Geun (Department of Food Science and Biotechnology, Dongguk University-Seoul)

Abstract AI-Helper 아이콘AI-Helper

Abstract Biogenic amines (BAs) in fermented food products including fermented soybean paste, are of greatest safety concerns due to its potential toxicity. The current study aimed to develop methods to reduce BAs in fermented soybean paste by incorporating two different food additives (catechins an...

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