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Ditemukan 1 dari pencarian Anda melalui kata kunci: author="Jirasak Kongkiattikajo...
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Potential of starter culture to reduce biogenic amines accumulation in som-fu…
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Jirasak Kongkiattikajorn

This study assessed the effects of starter cultures (Lactobacillus sakei KM5474 and Lactobacillus plantarum KM1450) on the accumulation of biogenic amines (BAs) in Thai traditional fermented fish sausage. BAs formation (cadaverine, putrescine, histamine, tryptamine, phenylethylamine, and tyramine) was significantly higher in som-fug fermentation without starter culture. Accumulation of these BA…

Edisi
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ISBN/ISSN
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Deskripsi Fisik
J Ethn Foods 2 (2015) 186e194
Judul Seri
J Ethn Foods
No. Panggil
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