Journal article
Effect of sucrose on the generation of free amino acids and biogenic amines in Chinese traditional dry-cured fish during processing and storage
Jinjie Zhang, Zhenfeng Liu, Yaqin Hu, Zhongxiang Fang, Jianchu Chen, Dan Wu, Xingqian Ye
Journal of Food Science and Technology | SPRINGER INDIA | Published : 2011
Grants
Awarded by National Scientific and Technological Supporting Program
Awarded by NSFC
Awarded by National High Technology Research and Development Program ("863" Program), in China
Funding Acknowledgements
This work was supported by the National Scientific and Technological Supporting Program (2008BAD91B00), NSFC (30972282) and the National High Technology Research and Development Program ("863" Program) (2007AA091802), in China.