Effect of Bacterial Community and Free Amino Acids on the Content of Biogenic Amines During Fermentation of Yu-lu, a Chinese Fermented Fish Sauce
2018 ◽
Vol 27
(4)
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pp. 496-507
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2005 ◽
Vol 66
(3)
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pp. 315-322
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2017 ◽
Vol 40
(23)
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pp. 4571-4582
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2012 ◽
Vol 77
(4)
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pp. S170-S175
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1999 ◽
Vol 23
(3)
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pp. 295-306
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2004 ◽
Vol 22
(SI - Chem. Reactions in Foods V)
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pp. S287-S289
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