Effect of activated carbon-based two-stage adsorption on biogenic amine reduction and quality of anchovy fish sauce at industrial scale
In, Jung-Jin, Shim, Kil Bo, Lee, Jong Bong, Bae, Yeon Joo, Kwon, Ga Yeon, Lee, Hyo Rim, Park, Sunhyun, Sohn, Suk Kyung
Published in Food chemistry (15.11.2024)
Published in Food chemistry (15.11.2024)
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Journal Article
Effects of the physical structure and surface charge of activated carbon on the reduction of biogenic amines in anchovy fish sauce
Shim, Kil Bo, In, Jung-Jin, Lee, Jong Bong, Han, Hyeong Gu, Son, Seong Ah, Lee, Woo Jin, Bae, Yeon Joo, Kwon, Ga Yeon, An, Byoung Kyu
Published in Food chemistry (15.06.2024)
Published in Food chemistry (15.06.2024)
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Journal Article