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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...
| Autores principales: | , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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Elsevier
2023
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| 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 |