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Effects of the physical structure and surface charge of activated carbon on the reduction of biogenic amines in anchovy fish sauce

Document Type

Article

Author

Shim, K.B.; In, J.-J.; Lee, J.B.; Han, H.G.; Son, S.A.; Lee, W.J.; Bae, Y.J.; Kwon, G.Y.; An, B.K.

Source

In: Food Chemistry. (Food Chemistry, 15 June 2024, 443)

Subject

Language

English

ISSN

18737072
03088146

Online Access

Full Text (ScienceDirect 종량제) Web of Science JCR 저널정보 Scopus Find it@PNU

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