Biogenic amines content and assessment of bacterial and...

  • Main
  • 2017 / 9
  • Biogenic amines content and assessment of bacterial and...
Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology 2017 / 9

Biogenic amines content and assessment of bacterial and fungal diversity in stinky tofu – A traditional fermented soy curd

Gu, Jingsi, Liu, Tongjie, Sadiq, Faizan A., Yang, Huanyi, Yuan, Lei, Zhang, Guohua, He, Guoqing
How much do you like this book?
What’s the quality of the file?
Download the book for quality assessment
What’s the quality of the downloaded files?
Language:
english
Journal:
LWT - Food Science and Technology
DOI:
10.1016/j.lwt.2017.08.085
Date:
September, 2017
File:
PDF, 486 KB
english, 2017
Conversion to is in progress
Conversion to is failed