Inhibitory effects of garlic and other spices on biogenic amine production in Myeolchi-jeot, Korean salted and fermented anchovy product

✍ Scribed by Jae-Hyung Mah; Young Jun Kim; Han-Joon Hwang

• Book ID: 116485758
• Publisher: Elsevier Science
• Year: 2009
• Tongue: English
• Weight: 231 KB
• Volume: 20
• Category: Article
• ISSN: 0956-7135
• DOI: 10.1016/j.foodcont.2008.07.006