Reduction in biogenic amines in douchi fermented by probiotic bacteria
Reduction in biogenic amines in douchi fermented by probiotic bacteria
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Publisher
United States: Public Library of Science
Journal title
Language
English
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Publisher
United States: Public Library of Science
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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....
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Full title
Reduction in biogenic amines in douchi fermented by probiotic bacteria
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TN_cdi_plos_journals_2383488970
Permalink
https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_plos_journals_2383488970
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ISSN
1932-6203
E-ISSN
1932-6203
DOI
10.1371/journal.pone.0230916
