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Reduction in biogenic amines in douchi fermented by probiotic bacteria

Reduction in biogenic amines in douchi fermented by probiotic bacteria

https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_plos_journals_2383488970

Reduction in biogenic amines in douchi fermented by probiotic bacteria

About this item

Full title

Reduction in biogenic amines in douchi fermented by probiotic bacteria

Publisher

United States: Public Library of Science

Journal title

PloS one, 2020-03, Vol.15 (3), p.e0230916-e0230916

Language

English

Formats

Publication information

Publisher

United States: Public Library of Science

More information

Scope and Contents

Contents

Ecology studies showed that esophageal and gastric cancers are directly correlated with the consumption of processed foods. The carcinogenicity of traditional Chinese fermented foods such as douchi (fermented black beans or fermented black soybeans) is due to the presence of carcinogenic N-nitroso compounds, which are derived from biogenic amines....

Alternative Titles

Full title

Reduction in biogenic amines in douchi fermented by probiotic bacteria

Identifiers

Primary Identifiers

Record Identifier

TN_cdi_plos_journals_2383488970

Permalink

https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_plos_journals_2383488970

Other Identifiers

ISSN

1932-6203

E-ISSN

1932-6203

DOI

10.1371/journal.pone.0230916

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