Monitoring and risk assessment of biogenic amines in Korean commercial fermented seasonings

Fermented seasonings are widely used in Korean cuisine; however, some contain high levels of biogenic amines (BAs). In this study, in order to estimate the potential BA risk from fermented seasoning, the BA contents in 50 commercial brands (n = 292) of five seasonings (soy sauce, Gochujang, Doenjang...

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Detalles Bibliográficos
Autores principales: Shi, BaoZhu, Moon, BoKyung
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2023
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10425890/
https://www.ncbi.nlm.nih.gov/pubmed/37588612
http://dx.doi.org/10.1016/j.heliyon.2023.e18906

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10425890/
https://www.ncbi.nlm.nih.gov/pubmed/37588612
http://dx.doi.org/10.1016/j.heliyon.2023.e18906

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