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Reduction of biogenic amines in sufu by ethanol addition during ripening stage

Shuang Qiu1, Ying Wang2, Yongqiang Cheng3

  • 1Beijing Key Laboratory for Food Non-thermal Processing, College of Food Science and Nutritional Engineering, China Agricultural University, P. O. Box 40, No. 17 Qinghuadonglu, Haidian, Beijing 100083, PR China; Eastern Regional Research Center, Agricultural Research Service, US Department of Agricultural, 600 East Mermaid Lane, Wyndmoor, PA 19038, USA.

Food Chemistry
|September 7, 2017
PubMed

Keywords:
Biogenic aminesEthanolHigh performance liquid chromatographyRipeningSufu

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