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March 14, 2018Journal of Aquatic Food Product TechnologyOpen Access

Effect of Bacterial Community and Free Amino Acids on the Content of Biogenic Amines During Fermentation of Yu-lu, a Chinese Fermented Fish Sauce

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YWYueqi WangCLChunsheng LiLLLaihao Li

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Wang et al. (2018) studied this question.

synapsesocial.com/papers/6a63f2c4afcd897b86928419https://doi.org/10.1080/10498850.2018.1450573
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