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Process improvement to prevent the formation of biogenic amines during soy sauce brewing

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Authors: Jia Li, Kan Jiang, Haizhi Huang, Huan Cheng, Xingqian Ye, Zijian Zhi

Journal: Food Chemistry

Published: 15 June 2020 · Vol. 331, 127347

Article: Process improvement to prevent the formation of biogenic amines during soy sauce brewing

←Antioxidant and pancreatic lipase inhibitory effects of flavonoids from different citrus peel extracts: An in vitro study

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