WANG Xueli, LEI Chao, SHEN Kaiwei, et al. Degradation Performance of Biogenic Amines in Fermented Food by Lactobacillus casei FV006[J]. Science and Technology of Food Industry, 2023, 44(14): 137−144. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022090136.
Citation: WANG Xueli, LEI Chao, SHEN Kaiwei, et al. Degradation Performance of Biogenic Amines in Fermented Food by Lactobacillus casei FV006[J]. Science and Technology of Food Industry, 2023, 44(14): 137−144. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022090136.

Degradation Performance of Biogenic Amines in Fermented Food by Lactobacillus casei FV006

More Information
  • Received Date: September 14, 2022
  • Available Online: May 17, 2023
  • This study aimed to verify the biogenic amines degradation performance and potential application value of Lactobacillus casei on biogenic amines. In this study, high performance liquid chromatography (HPLC) was used to study the biogenic amines degradation performance of this strain under liquid culture conditions and its biogenic amines degradation effect in 6 kinds of commercially available fermented foods in Guizhou. The results showed that in the liquid culture experiment, the biogenic amines degradation rates of this strain to histamine, spermidine, phenylethylamine, putrescine, cadaverine, tyramine, and tryptamine was 9.44%, 23.39%, 16.27%, 13.68%, 19.14%, 18.16%, and 12.45%, respectively. In addition, it was found that its degradation rates of tryptamine in Zhenyuan Daocai was 56.68%, the degradation rates of cadaverine, histamine and spermidine in bean paste were 68.06%, 74.52% and 85.82%, the degradation rates of tryptamine and cadaverine in soy sauce were 66.75% and 81.53%, the degradation rates of tryptamine in paocai was 45.74%, the degradation rates of tryptamine, cadaverine, histamine and spermidine in canned fish were 55.66%, 63.92%, 45.96% and 52.62%, the degradation rates of tryptamine, histamine and spermidine in sausage were 71.15%, 56.26% and 75.54%, respectively. The study also found that this strain had the ability to produce and degrade biogenic amines, and the degradation of the same biogenic amine in different foods was different. This study would provide a theoretical basis for the application of Lactobacillus casei in low-amine fermented food.
  • [1]
    BARD C Z S, GRANT G, BROWN D S, et al. Polyamines in food—Implications for growth and health[J]. The Journal of Nutritional Biochemistry,1993,4(2):66−71. doi: 10.1016/0955-2863(93)90001-D
    [2]
    DAPKEVICIUS M L E, NOUT M R, ROMBOUTS F M, et al. Biogenic amine formation and degradation by potential fish silage starter microorganisms[J]. International Journal of Food Microbiology,2000,57(1−2):107−114. doi: 10.1016/S0168-1605(00)00238-5
    [3]
    LEE J I, KIM Y W. Characterization of amine oxidases from Arthrobacter aurescens and application for determination of biogenic amines[J]. World Journal of Microbiology and Biotechnology volume,2013,29(4):673−682. doi: 10.1007/s11274-012-1223-y
    [4]
    PAVEL K. Recent advances in the research on biological roles of dietary polyamines in man[J]. Journal of Applied Biomedicine,2009,7(2):65−74. doi: 10.32725/jab.2009.007
    [5]
    杨利昆, 付湘晋, 胡叶碧, 等. 鱼露中生物胺降解菌的筛选及其特性[J]. 食品科学,2012,33(11):158−162. [YANG L K, FU X J, HU Y B, et al. Screening of strains with degradation activity for biogenic amine in fish sauce[J]. Food Science,2012,33(11):158−162.

    YANG L K, FU X J, HU Y B, et al. Screening of strains with degradation activity for biogenic amine in fish sauce[J]. Food Science, 2012, 33(11): 158-162.
    [6]
    唐小曼, 唐垚, 张其圣, 等. 传统发酵蔬菜中生物胺的研究进展[J]. 食品工业科技,2019,40(15):345−348,355. [TANG X M, TANG Y, ZHANG Q S, et al. Research progress of biogenic amines in traditional fermented vegetables[J]. Science and Technology of Food Industry,2019,40(15):345−348,355.

    TANG X M, TANG Y, ZHANG Q S, et al, Research progress of biogenic amines in traditional fermented vegetables [J]. Science and Technology of Food Industry, 2019, 40(15): 345-348, 355.
    [7]
    何一龙, 刘晓艳, 钱敏, 等. 发酵酱油中生物胺的产生及其控制研究进展[J]. 中国酿造,2020,39(9):37−41. [HE Y L, LIU X Y, QIAN M, et al. Research progress on the production and control of biogenic amines in fermented soy sauce[J]. China Brew,2020,39(9):37−41.

    HE Y L, LIU X Y, QIAN M, et al. Research progress on the production and control of biogenic amines in fermented soy sauce [J]. China Brew, 2020, 39(9): 37-41.
    [8]
    牛天娇, 陈历水, 孔杭如, 等. 传统发酵肉制品中降解生物胺菌株的筛选鉴定与应用研究[J]. 中国酿造,2019,38(9):43−48. [NIU T J, CHEN L S, KONG H R, et al. Screening, identification and application of biogenic amine degrading strains derived from traditional fermented meat products[J]. China Brew,2019,38(9):43−48.

    NIU T J, CHEN L S, KONG H R, et al. Screening, identification and application of biogenic amine degrading strains derived from traditional fermented meat products [J]. China Brew, 2019, 38(9): 43-48
    [9]
    孙霞. 四川香肠中生物胺降解菌的筛选鉴定及其初步应用[D]. 雅安: 四川农业大学, 2016

    SUN X. Screening and identification of bioamine-degrading bacteria in Sichuan sausage and its preliminary application [D]. Yaan: Sichuan Agricultural University, 2016.
    [10]
    吴曼铃, 时瑞, 胡锦鹏, 程文健. 咸鱼中生物胺的研究进展[J]. 食品工业科技,2020,41(19):374−379. [WU M L, SHI R, HU J P, et al. Research progress on biogenic amines in salted fish[J]. Food Industry Science and Technology,2020,41(19):374−379.

    WU M L, SHI R, HU J P, et al. Research progress on biogenic amines in salted fish[J]. Food Industry Science and Technology, 2020, 41(19): 374-379.
    [11]
    李志军, 栾同青, 钟其顶. 发酵型饮料酒中生物胺研究进展[J]. 食品研究与开发,2013,34(12):111−115. [LI Z J, LUAN T Q, ZHONG Q D, et al. Biogenic amines in fermented alcoholic beverage[J]. Food Res Dev,2013,34(12):111−115. doi: 10.3969/j.issn.1005-6521.2013.12.032

    LI Z J, LUAN T Q, ZHONG Q D, et al. Biogenic amines in fermented alcoholic beverage [J]. Food Res Dev, 2013, 34(12): 111-115. doi: 10.3969/j.issn.1005-6521.2013.12.032
    [12]
    李东蕊. 豆瓣酱工业发酵过程中生物胺的生成规律及微生物多样性的研究[D]. 无锡: 江南大学, 2020

    LI D R. Study on the formation regularity of biogenic amines and microbial diversity during the industrial fermentation of broad bean paste [D]. Wuxi: Jiangnan University, 2020.
    [13]
    赵佳迪, 单万祥, 钮成拓, 等. 豆瓣酱生物胺降解菌株的筛选、鉴定及其降解特性研究[J]. 食品与发酵工业,2020,46(9):64−72. [ZHAO J D, SHAN W X, NIU C T, et al. Screening, identification and biogenic amines-degrading bacteria from Doubanjiang[J]. Food Ferment Ind,2020,46(9):64−72.

    ZHAO J D, SHAN W X, NIU C T, et al. Screening, identification and biogenic amines-degrading bacteria from Doubanjiang [J]. Food Ferment Ind, 2020, 46(9): 64-72.
    [14]
    DSD B, LJA D, LM D, et al. Survey of multiple biogenic amines and correlation to microbiological quality and free amino acids in foods[J]. Food Control,2021,120:107497. doi: 10.1016/j.foodcont.2020.107497
    [15]
    GARDINI f, TOFALO R, BELLETTI N, et al. Characterization of yeasts involved in the ripening of Pecorino Crotonese cheese[J]. Food Microbiology,2006,23(7):641−648. doi: 10.1016/j.fm.2005.12.005
    [16]
    ALVAREZ M A, MORENO-ARRIBAS M V. The problem of biogenic amines in fermented foods and the use of potential biogenic amine-degrading microorganisms as a solution[J]. Trends in Food Science & Technology,2014,39(2):146−155.
    [17]
    LEE Y C, KUNG H F, HUANG Y L, et al. Reduction of biogenic amines during miso fermentation by Lactobacillus plantarum as a starter culture[J]. J Food Prot,2016,79(9):1556−1561. doi: 10.4315/0362-028X.JFP-16-060
    [18]
    ZAMAN M Z, FATIMAH A B, JINAP S, et al. Novel starter cultures to inhibit biogenic amines accumulation during fish sauce fermentation[J]. International Journal of Food Microbiology,2011,145(1):84−91. doi: 10.1016/j.ijfoodmicro.2010.11.031
    [19]
    李红娟, 刘鹭, 张书文, 等. Lactobacillus casei AST18抗真菌特性生及其在酸奶保鲜中的应用[J]. 中国农业科学,2011(19):138−145. [LI H J, LIU L, ZHANG S W, et al. Antifungal properties of Lactobacillus casei AST18 and its application in yogurt preservation[J]. China Agricultural Science,2011(19):138−145.

    LI H J, LIU L, ZHANG S W, et al. Antifungal properties of Lactobacillus casei AST18 and its application in yogurt preservation[J]. China Agricultural Science, 2011(19): 138-145.
    [20]
    贾俊伟. 抗真菌特性乳酸菌的筛选鉴定及在酸奶防腐中的应用[D]. 呼和浩特: 内蒙古大学, 2017

    JIA J W. Screening and identification of lactic acid bacteria with antifungal properties and its application in yogurt preservation[D]. Hohhot: Inner Mongolia University, 2017.
    [21]
    KIM J H, RYU S J, LEE J W, et al. Investigation on biogenic amines in plant—based minor korean fermentated foods[J]. Journal of Applied Biological Chemistry,2013,56(2):113−117. doi: 10.3839/jabc.2013.019
    [22]
    杨帆, 盛雅萍, 岳建平, 等. 不同发酵剂对羊肉发酵香肠理化特性及生物胺含量的影响[J]. 食品科技,2017,42(4):106−112. [YANG F, SHENG Y P, YUE J P, et al. Effects of different fermentation agents on physicochemical properties and the content of biogenic amines of fermented mutton sausage[J]. Food Sci Technol,2017,42(4):106−112.

    YANG F, SHENG Y P, YUE J P, et al. Effects of different fermentation agents on physicochemical properties and the content of biogenic amines of fermented mutton sausage [J]. Food Sci Technol, 2017, 42(4): 106-112.
    [23]
    LI B B, LU S L. The importance of amine-degrading enzymes on the biogenic amine degradation in fermented foods: A review[J]. Process Biochemistry,2020,99:331−339. doi: 10.1016/j.procbio.2020.09.012
    [24]
    徐智虎, 王雪郦, 刘雪婷, 等. 贵州镇远道菜中生物胺降解菌的筛选及鉴定[J]. 食品与发酵工业,2022,48(7):126−133. [XU Z H, WANG X L, LIU X T, et al. Screening and identification of biogenic amine-degrading bacteria from Zhenyuan Daocai in Guizhou[J]. Food and Fermentation Industries,2022,48(7):126−133. doi: 10.13995/j.cnki.11-1802/ts.028071

    XU Z H, WANG X L, LIU X T, et al. Screening and identification of biogenic amine-degrading bacteria from Zhenyuan Daocai in Guizhou[J]. Food and Fermentation Industries, 2022, 48(7): 126-133. doi: 10.13995/j.cnki.11-1802/ts.028071
    [25]
    陈功, 范智义, 邓维琴, 等. 利用高效液相色谱法测定不同发酵时长郫县豆瓣酱中的8种生物胺[J]. 食品工业科技,2019,40(21):262−267. [CHEN G, FAN Z Y, DENG W Q, et al. Determination of eight kinds of biogenic amines in Pixian broad bean paste with different fermentation time by high performance liquid chromatography[J]. Science and Technology of Food Industry,2019,40(21):262−267.

    CHEN G, FAN Z Y, DENG W Q, et al. Determination of eight kinds of biogenic amines in Pixian broad bean paste with different fermentation time by high performance liquid chromatography[J]. Science and Technology of Food Industry, 2019, 40(21): 262-267.
    [26]
    曾媛, 袁超璐, 陈益敏, 等. 测定金枪鱼产品中的生物胺含量[J]. 食品安全质量检测学报,2018,9(22):5881−5887. [ZENG Y, YUAN C L, CHEN Y M, et al. Determination of biogenic amines in tuna products using high performance liquid chromatography[J]. Journal of Food Safety and Quality,2018,9(22):5881−5887.

    ZENG Y, YUAN C L, CHEN Y M, et al. Determination of biogenic amines in tuna products using high performance liquid chromatography[J]. Journal of Food Safety and Quality, 2018, 9(22): 5881-5887.
    [27]
    李梅, 汪冬冬, 唐垚, 等. 中国市售酱腌菜中生物胺含量分析[J]. 食品与发酵工业,2021,47(14):271−278. [LI M, WANG D D, TANG Y, et al. Analysis of the biogenic amines content in Chinese pickles[J]. Food and Fermentation Industries,2021,47(14):271−278.

    LI M, WANG D D, TANG Y, et al. Analysis of the biogenic amines content in Chinese pickles[J]. Food and Fermentation Industries, 2021, 47( 14): 271-278.
    [28]
    刘玺. 乳酸菌发酵香肠pH值, 水分活度(Aw)及游离氨基酸含量变化研究[J]. 食品工业,2000,21(4):34−36. [LIU X. Study on pH value, water activity (Aw) and content of free amino acids in sausage fermented by lactic acid bacteria[J]. Food Industry,2000,21(4):34−36.

    LIU X. Study on pH value, water activity (Aw) and content of free amino acids in sausage fermented by lactic acid bacteria[J]. Food Industry, 2000, 21(4): 34-36.
    [29]
    曾玉雪, 罗惠波, 余东, 等. 浓香型大曲中降解生物胺菌株的筛选及应用[J]. 食品与发酵工业,2021,47(8):7. [ZENG Y X, LUO H B, YU D, et al. Screening and application of biogenic amine-degrading strains from luzhou-flavor Daqu[J]. Food and Fermentation Industry,2021,47(8):7. doi: 10.13995/j.cnki.11-1802/ts.025753

    ZENG Y X, LUO H B, YU D, et al. Screening and application of biogenic amine-degrading strains from luzhou-flavor Daqu [J]. Food and Fermentation Industry, 2021, 47(8): 7. doi: 10.13995/j.cnki.11-1802/ts.025753
    [30]
    LEE H I, KIM Y M, RO Y T. Purification and characterization of a copper-containing amine oxidase from mycobacterium Sp. Strain JC1 DSM 3803 Grown on Benzylamine[J]. The Journal of Biochemistry,2008,144(1):107−114. doi: 10.1093/jb/mvn047
    [31]
    吴延东. 生物胺对啤酒质量的影响[J]. 酿酒科技,2004(1):59−60. [WU Y D. Effects of biogenic amines on beer quality[J]. Brewing Science and Technology,2004(1):59−60.

    WU Y D. Effects of biogenic amines on beer quality[J]. Brewing Science and Technology, 2004(1): 2: 59-60
    [32]
    刘畅, 张灼阳, 郭晓奎. 产生物胺乳酸菌的筛查与检测[J]. 中国微生态学杂志,2009,21(5):427−429. [LIU C, ZHANG Z Y, GUO X K. Screening of biogenic amine-producing lactic acid bacteria[J]. Chin J Microecol,2009,21(5):427−429.

    LIU C, ZHANG Z Y, GUO X K, Screening of biogenic amine-producing lactic acid bacteria [J]. Chin J Microecol, 2009, 21(5): 427-429.
    [33]
    MARTUSCELLI M, CRUDELE M A, GARDINI F, et al. Biogenic amine formation and oxidation by staphylococcus xylosus strains from artisanal fermented sausages[J]. Lett Appl Microbiol,2000,31(3):228−232. doi: 10.1046/j.1365-2672.2000.00796.x
    [34]
    姜维. 一株耐盐性高效生物胺降解新菌的筛选、分类鉴定及应用研究[D]. 青岛: 中国海洋大学, 2014

    JIANG W. Study on the screening, taxonomic analysis and application of one novel, salt-tolerant and high efficient biogenic amines degrading bacterium [D]. Qingdao: Ocean University of China, 2014.
    [35]
    李莹, 陈延儒, 吴晓江, 等. 适应性进化技术选育优良乙醇耐受性能Millerozyma farinosa[J]. 食品与发酵工业,2021,47(19):1−6. [LI Y, CHEN Y R, WU X J, et al. Breeding of excellent ethanol-tolerant Millerozyma farinosa by adaptive evolution[J]. Food and Fermentation Industry,2021,47(19):1−6.

    LI Y, CHEN Y R, WU X J, et al. Breeding of excellent ethanol-tolerant Millerozyma farinosa by adaptive evolution [J]. Food and Fermentation Industry, 2021, 47(19): 1-6
    [36]
    GARDINI F, MARTUSCELLI M, CARUSO M C, et al. Effects of pH, temperature and NaCl concentration on the growth kinetics, proteolytic activity and biogenic amine production of Enterococcus faecalis.[J]. International Journal of Food Microbiology,2001,64(1-2):105−117. doi: 10.1016/S0168-1605(00)00445-1
    [37]
    CHIN K D H, KOEHLER P E. Effect of salt concentration and incubation temperature on formation of histamine, phenethylamine, tryptamine and tyramine during miso fermentation[J]. Journal of Food Protection,1986,49(6):423−427. doi: 10.4315/0362-028X-49.6.423
    [38]
    李春, 段春影, 张国芳, 等. 环境条件对植物乳杆菌降解生物胺的影响[J]. 中国食品学报,2019,19(4):133−139. [LI C, DUAN C Y, ZHANG G F, et al. Effects of environmental conditions on biodegradation of bioamines by Lactobacillus plantarum[J]. J Chin Inst Food Sci Technol,2019,19(4):133−139.

    LI C, DUAN C Y, ZHANG G F, et al. Effects of environmental conditions on biodegradation of bioamines by Lactobacillus plantarum [J]. J Chin Inst Food Sci Technol, 2019, 19(4): 133-139.
    [39]
    LEUSCHNER R G, HEIDE M, HAMMES W P. Histamine and tyramine degradation by food fermenting microorganisms[J]. Int J Food Microbiol,1998,39(1-2):1−10. doi: 10.1016/S0168-1605(97)00109-8
    [40]
    DOEUN D, DAVAATSEREN M, CHUNG M S. Biogenic amines in foods[J]. Food Science and Biotechnology,2017,26:21463−1474.
    [41]
    NAN Z A , HL A, WEI H B, et al. Reduction of biogenic amine and nitrite production in low-salt Paocai by controlled package during storage: A study comparing vacuum and aerobic package with conventional salt solution package[J]. Food Control, 2020, 123.
    [42]
    胡鹏, 罗凯, 陈光静, 等. 食品中生物胺的研究进展[J]. 食品与发酵工业,2012,38(12):124−128. [HU P, LUO K, CHEN G J, et al. Research progress of biogenic amines in food[J]. Food Ferment Ind,2012,38(12):124−128.

    HU P, LUO K, CHEN G J, et al. Research progress of biogenic amines in food [J]. Food Ferment Ind, 2012, 38(12): 124-128.
    [43]
    倪秀梅, 杨涛, 方芳. 生物胺降解酶研究进展及其应用[J]. 微生物学通报,2021,48(11):4398−4411. [NI X M, YANG T, FANG F. Biogenic amine-degrading enzymes and the applications: A review[J]. Bulletin of Microbiology,2021,48(11):4398−4411.

    NI X M, YANG T, FANG F. Biogenic amine-degrading enzymes and the applications: A review[J]. Bulletin of Microbiology, 2021, 48(11): 4398-4411.
    [44]
    李彬彬, 徐晔, 牛淑慧, 等. 食品中生物胺含量及生物胺氧化酶的研究进展[J]. 食品科学,2019,40(1):341−347. [LI B B, XU Y, NIU S H, et al. Recent progress on biogenic amine and biogenic amine oxidase in foods[J]. Food Science,2019,40(1):341−347. doi: 10.7506/spkx1002-6630-20171205-054

    LI B B, XU Y, NIU S H, et al. Recent progress on biogenic amine and biogenic amine oxidase in foods[J]. Food Science, 2019, 40(1): 341-347. doi: 10.7506/spkx1002-6630-20171205-054
    [45]
    吴燕燕, 钱茜茜, 陈玉峰, 等. 咸鱼中生物胺降解菌的筛选与降解特性研究[J]. 食品工业科技,2016,37(18):173−179. [WU Y Y, QIAN X X, CHEN Y F, et al. Screening and degradation properties of biogenic amines degrading strains in salted fish[J]. Sci Technol Food Ind,2016,37(18):173−179. doi: 10.13386/j.issn1002-0306.2016.18.025

    WU Y Y, QIAN X X, CHEN Y F, et al. Screening and degradation properties of biogenic amines degrading strains in salted fish [J]. Sci Technol Food Ind, 2016, 37(18): 173-179. doi: 10.13386/j.issn1002-0306.2016.18.025
  • Related Articles

    [1]Boji MA, Yan XIAO, Zude CHEN, Rengeng SHU, Bingtao LI, Li JIANG, Guoliang XU, Qiyun ZHANG. Analysis of Chemical Constituents in Percolate the Extract of Cyclocarya paliurus Tender Leaves by UHPLC-Q-TOF-MS/MS[J]. Science and Technology of Food Industry, 2023, 44(13): 281-291. DOI: 10.13386/j.issn1002-0306.2022070294
    [2]WANG Weihong, HU Juli, WU Dingtao, WANG Shijie, JIANG Hong, ZOU Liang, HU Yichen. Analysis of Quinoa Saponin Extract and Blood Constituents Based on UPLC-Q-Exactive-MS/MS[J]. Science and Technology of Food Industry, 2023, 44(9): 296-308. DOI: 10.13386/j.issn1002-0306.2022050100
    [3]PEI Fei, HAN Ping, WANG Jie, MA Ning, SU Anxiang, YANG Wenjian, HU Qiuhui. Simultaneous Determination of Major Antibiotics Veterinary Drug Residues in Pork by UHPLC-Q-TOF/MS[J]. Science and Technology of Food Industry, 2022, 43(10): 298-304. DOI: 10.13386/j.issn1002-0306.2021080169
    [4]YUAN Guangwei, WU Yi, WANG Haibo, MO Zimei, LIN Guangliao, JIANG Qiuxia. Determination of Eighteen Kinds of Free Amino Acids in Fruits by Ultra Performance Liquid Chromatography-Quadrupole-Exactive Orbitrap Mass Spectrometry[J]. Science and Technology of Food Industry, 2021, 42(5): 243-249. DOI: 10.13386/j.issn1002-0306.2020050015
    [5]YE Lin-yang, KANG Qin, LI Gang, MU Li. Extraction and Analysis of Volatile Aroma Components in Stinky Tofu by Gas-Liquid Microextraction and GC-MS[J]. Science and Technology of Food Industry, 2020, 41(12): 47-55. DOI: 10.13386/j.issn1002-0306.2020.12.008
    [6]GAO Ya-hui, LI Zi-jie. Optimization of analysis conditions of volatile compounds in human breast milk by SPME-GC-MS[J]. Science and Technology of Food Industry, 2018, 39(6): 199-203. DOI: 10.13386/j.issn1002-0306.2018.06.036
    [7]XIA Ning, SHI Yan-guo, Wu yong-qing, ZHANG Hua-jiang. Optimization of headspace solid phase microextraction conditions for GC-MS analysis of volatile components in soymilk[J]. Science and Technology of Food Industry, 2018, 39(1): 262-266. DOI: 10.13386/j.issn1002-0306.2018.01.047
    [8]CHEN Wei-ling, ZHONG Pei-pei, FAN Lin-lin, DING Hao-fu, HE Hong, WANG Yuan-xing. Analysis of volatile compounds in Cyclocarya paliurus leaves by SPME-GC-MS[J]. Science and Technology of Food Industry, 2016, (22): 52-58. DOI: 10.13386/j.issn1002-0306.2016.22.002
    [9]SHA Kun, LI Hai-peng, ZHANG Yang, DANG Xin, LANG Yu-miao, LIU Fei, SUN Bao-zhong. Analysis of volatile compounds in five Xinjiang dried beef by SPME- GS / MS[J]. Science and Technology of Food Industry, 2014, (21): 310-315. DOI: 10.13386/j.issn1002-0306.2014.21.058
    [10]XU Yong-xia, JIANG Cheng-cheng, ZHANG Chao-min, LV Yan-fang, ZHU Dan-shi, LI Jian-rong. Analysis of volatile components in Hairtail by SPME-GC-MS[J]. Science and Technology of Food Industry, 2014, (19): 308-311. DOI: 10.13386/j.issn1002-0306.2014.19.058

Catalog

    Article Metrics

    Article views (123) PDF downloads (14) Cited by()

    /

    DownLoad:  Full-Size Img  PowerPoint
    Return
    Return