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1 Ergebnisse
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Effects of the physical structure and surface charge of act..:
Shim, Kil Bo
;
In, Jung-Jin
;
Lee, Jong Bong
...
Food Chemistry. 443 (2024) - p. 138399 , 2024
Link:
https://doi.org/10.1016/j.foodchem.2024.138399
RT Journal T1
Effects of the physical structure and surface charge of activated carbon on the reduction of biogenic amines in anchovy fish sauce
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.foodchem.2024.138399&Exemplar=1&LAN=DE A1 Shim, Kil Bo A1 In, Jung-Jin A1 Lee, Jong Bong A1 Han, Hyeong Gu A1 Son, Seong Ah A1 Lee, Woo Jin A1 Bae, Yeon Joo A1 Kwon, Ga Yeon A1 An, Byoung Kyu PB Elsevier BV YR 2024 SN 0308-8146 JF Food Chemistry VO 443 SP 138399 LK http://dx.doi.org/https://doi.org/10.1016/j.foodchem.2024.138399 DO https://doi.org/10.1016/j.foodchem.2024.138399 SF ELIB - SuUB Bremen
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