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Effect of Activated Carbon-Based Two-Stage Adsorption on Biogenic Amine Reduction and Quality of Anchovy Fish Sauce at Industrial Scale

Jung-Jin In,Kil Bo Shim, Jong Bong Lee, Yeon Joo Bae, Ga Yeon Kwon, Hyo Rim Lee,Sunhyun Park, Suk Kyung Sohn

FOOD CHEMISTRY（2024）

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关键词
Anchovy fish sauce,Biogenic amine,Amino nitrogen,Two-stage adsorption
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