| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 6392938 | Food Control | 2013 | 8 Pages |
Abstract
⺠Putrescine and cadaverine were the most commonly found biogenic amines in sufu. ⺠Putrescine and tyramine were those in the largest proportions in sufu. ⺠Five out of 28 white sufu samples posed histamine intoxication risk. ⺠Avoidance of excessive consumption of sufu on a regular basis is recommended. ⺠Sufu should be manufactured under strict hygienic conditions.
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Authors
Rong-Fa Guan, Zhen-Feng Liu, Jin-Jie Zhang, Yun-Xiao Wei, Said Wahab, Dong-Hong Liu, Xing-Qian Ye,