Effects of the physical structure and surface charge of activated carbon on the reduction of biogenic amines in anchovy fish sauce
| Autor: | Shim, Kil Bo, In, Jung-Jin, Lee, Jong Bong, Han, Hyeong Gu, Son, Seong Ah, Lee, Woo Jin, Bae, Yeon Joo, Kwon, Ga Yeon, An, Byoung Kyu |
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| Zdroj: | In Food Chemistry 15 June 2024 443 |
| Databáze: | ScienceDirect |
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