Production of Tyramine in "Moromi" Mash during Soy Sauce Fermentation
醤油もろみ中のチラミンの生成 release_zjea4c575janthy4x7mqyitijy

by Akihiro IBE, Setsuko TABATA, Yuki SADAMASU, Akiko YASUI, Toshiko SHIMOI, Miyoko ENDOH, Kazuo SAITO

Published in Shokuhin Eiseigaku Zasshi by Japanese Society for Food Hygiene and Safety.

2003   Volume 44, p220-226

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