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

University of Melbourne Researchers

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.