| Autor: |
Chengcheng, Zhang, Jianming, Zhang, Xiaoting, Xin, Haiyue, Niu, Xiaojun, Liao, Daqun, Liu |
| Rok vydání: |
2022 |
| Zdroj: |
Food research international (Ottawa, Ont.). 163 |
| ISSN: |
1873-7145 |
| Popis: |
Reducing sodium salt content in traditional fermented vegetables and developing low-salt fermented products have attracted increasing attention.However, low-salt fermented vegetables are prone to accumulate toxic biogenic amines (BAs) caused by the undesirable metabolism of spoilage microorganisms. This study aimed to investigate the impact of a CO |
| Databáze: |
OpenAIRE |
| Externí odkaz: |
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