Effect of organic acids on the formation of biogenic amines in fermented anchovy sauce comprising raw anchovy materials with different levels of freshness
鳀鱼
发酵
食品科学
化学
原材料
渔业
生物
有机化学
鱼
作者
Kil-Bo Shim,Jong Soo Mok,Yeongyeom Jeong,Kunbawui Park,Mi‐Soon Jang