Effect of Black Bean Koji Enzyme on Fermentation, Chemical Properties and Biogenic Amine Formation of Fermented Fish Sauce
| Autor: | Chuenjit Chancharoonpong, Pao-Chuan Hsieh |
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| Rok vydání: | 2022 |
| Předmět: | |
| Zdroj: | Journal of Aquatic Food Product Technology. 31:259-270 |
| ISSN: | 1547-0636 1049-8850 |
| DOI: | 10.1080/10498850.2022.2035879 |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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