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Potravinarstvo
(Mar 2018)
Biogenic amines content in the fermented asian food in the Czech Republic
Pavel Pleva,
Veronika Cabáková,
Irena Butor,
Vendula Pachlová,
Leona Buňková
Affiliations
Pavel Pleva
Department of Environmental Protection Engineering, Faculty of Technology, Tomas Bata University in Zlín, nám. T. G. Masaryka 5555, 760 01 Zlín,
Veronika Cabáková
Department of Environmental Protection Engineering, Faculty of Technology, Tomas Bata University in Zlín, nám. T. G. Masaryka 5555, 760 01 Zlín
Irena Butor
Department of Environmental Protection Engineering, Faculty of Technology, Tomas Bata University in Zlín, nám. T. G. Masaryka 5555, 760 01 Zlín
Vendula Pachlová
Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlín, nám. T. G. Masaryka 5555, 760 01 Zlín
Leona Buňková
Department of Environmental Protection Engineering, Faculty of Technology, Tomas Bata University in Zlín, nám. T. G. Masaryka 5555, 760 01 Zlín
DOI
https://doi.org/10.5219/896
Journal volume & issue
Vol. 12, no. 1
pp. 292 – 298
Abstract
Read online
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Keywords
Asian fermented food
soy
microorganisms
biogenic amines
storage
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