Influence of fermented at ice temperature on the taste and the content of biogenic amines in mandarin fish

XU Ming; WAN Jinqing; HOU Boyu

doi:10.13995/j.cnki.11-1802/ts.027947

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Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (4) : 75-81. DOI: 10.13995/j.cnki.11-1802/ts.027947

Influence of fermented at ice temperature on the taste and the content of biogenic amines in mandarin fish

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2022, 48(4): 75-81 https://doi.org/10.13995/j.cnki.11-1802/ts.027947

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Received	Revised	Published
2021-05-12	2021-06-18	2022-02-25
Issue Date
2022-03-16

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