Effects of Physicochemical Properties and Microbial Communities of Fermented Soybean Products on the Formation of Biogenic Amines
The study was carried out to evaluate the contents of common biogenic amines, microbial community diversity and physicochemical indicators of seven samples of fermented liquid soybean products and seven samples of fermented solid soybean products. The results showed that the total amount of biogenic...
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| Format: | Article |
| Language: | English |
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China Food Publishing Company
2023-07-01
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| Series: | Shipin Kexue |
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| Online Access: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-14-009.pdf |