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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

Kil Bo Shim; Jung-Jin In; Jong Bong Lee; Hyeong Gu Han; Seong Ah Son; Woo Jin Lee; Yeon Joo Bae; Ga Yeon Kwon; Byoung Kyu An
Food Chemistry · Vol. 443 · pp. 138399 · 2024
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Bibliographic Information

JournalFood Chemistry
PublisherElsevier
Publication Date2024-06-01
Publication Year2024
Volume443
Pages138399
Document TypeJournal Article
eISSN0308-8146
DOI10.1016/j.foodchem.2024.138399
SubjectAgricultural and Biological Sciences

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Journal Homepagehttps://www.sciencedirect.com/science/journal/03088146
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