Effect of organic acids on the formation of biogenic amines in fermented anchovy sauce comprising raw anchovy materials with different levels of freshness
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DOI: 10.1007/s13197-021-05065-w
Abstract: We investigated the effect of different levels of organic acids on the formation of biogenic amines in anchovy fish sauce. Fish sauce samples were prepared with fresh anchovies used immediately after being caught (F), and… read more here.
Keywords: sauce; acids formation; organic acids; formation biogenic ... See more keywords