Effect of sucrose on the generation of free amino acids and biogenic amines in Chinese traditional dry-cured fish during processing and storage

✍ Scribed by Jinjie Zhang; Zhenfeng Liu; Yaqin Hu; Zhongxiang Fang; Jianchu Chen; Dan Wu; Xingqian Ye

• Book ID: 107689177
• Publisher: Springer-Verlag
• Year: 2010
• Tongue: English
• Weight: 202 KB
• Volume: 48
• Category: Article
• ISSN: 0022-1155
• DOI: 10.1007/s13197-010-0130-1