Occurrence and Reduction of Biogenic Amines in Kimchi and Korean Fermented Seafood Products

Biogenic amines produced during fermentation may be harmful when ingested in high concentrations. As current regulations remain insufficient to ensure the safety of fermented vegetable products, the current study determined the risks associated with the consumption of kimchi by evaluating the biogen...

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Detalles Bibliográficos
Autores principales: Park, Young Kyoung, Lee, Jae Hoan, Mah, Jae-Hyung
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6915361/
https://www.ncbi.nlm.nih.gov/pubmed/31689884
http://dx.doi.org/10.3390/foods8110547

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6915361/
https://www.ncbi.nlm.nih.gov/pubmed/31689884
http://dx.doi.org/10.3390/foods8110547

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