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	Effect of Bacterial Community and Free Amino Acids on the Content of Biogenic Amines During Fermentation of Yu-lu, a Chinese Fermented Fish Sauce
	Wang, Yueqi[1]; Li, Chunsheng[2]; Li, Laihao[3]; Yang, Xianqing[4]; Wu, Yanyan[5]; Zhao, Yongqiang[6]; Wei, Ya[7]
刊名	JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY
	2018
卷号	27期号:4页码:496-507
关键词	Bacterial diversity Halanaerobium Halomonas putrescine high-throughput sequencing biogenic amine free amino acid fish sauce
ISSN号	1049-8850
DOI	http://dx.doi.org/10.1080/10498850.2018.1450573
URL标识	查看原文
收录类别	SCI(E)
WOS记录号	WOS:000430077200009
内容类型	期刊论文
URI标识	http://www.corc.org.cn/handle/1471x/6144318
专题	中国水产科学院
作者单位	1.[1]Ocean Univ China, Coll Food Sci & Engn, Qingdao, Peoples R China. 2.Chinese Acad Fishery Sci, Key Lab Aquat Prod Proc, Guangdong Prov Key Lab Fishery Ecol Environm, Guangzhou, Guangdong, Peoples R China. 3.[2]Chinese Acad Fishery Sci, Key Lab Aquat Prod Proc, Guangdong Prov Key Lab Fishery Ecol Environm, Guangzhou, Guangdong, Peoples R China. 4.[3]Chinese Acad Fishery Sci, Key Lab Aquat Prod Proc, Guangdong Prov Key Lab Fishery Ecol Environm, Guangzhou, Guangdong, Peoples R China. 5.[4]Chinese Acad Fishery Sci, Key Lab Aquat Prod Proc, Guangdong Prov Key Lab Fishery Ecol Environm, Guangzhou, Guangdong, Peoples R China. 6.[5]Chinese Acad Fishery Sci, Key Lab Aquat Prod Proc, Guangdong Prov Key Lab Fishery Ecol Environm, Guangzhou, Guangdong, Peoples R China. 7.[6]Chinese Acad Fishery Sci, Key Lab Aquat Prod Proc, Guangdong Prov Key Lab Fishery Ecol Environm, Guangzhou, Guangdong, Peoples R China. 8.[7]Chinese Acad Fishery Sci, Key Lab Aquat Prod Proc, Guangdong Prov Key Lab Fishery Ecol Environm, Guangzhou, Guangdong, Peoples R China.
推荐引用方式 GB/T 7714	Wang, Yueqi[1],Li, Chunsheng[2],Li, Laihao[3],et al. Effect of Bacterial Community and Free Amino Acids on the Content of Biogenic Amines During Fermentation of Yu-lu, a Chinese Fermented Fish Sauce[J]. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY,2018,27(4):496-507.
APA	Wang, Yueqi[1].,Li, Chunsheng[2].,Li, Laihao[3].,Yang, Xianqing[4].,Wu, Yanyan[5].,...&Wei, Ya[7].(2018).Effect of Bacterial Community and Free Amino Acids on the Content of Biogenic Amines During Fermentation of Yu-lu, a Chinese Fermented Fish Sauce.JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY,27(4),496-507.
MLA	Wang, Yueqi[1],et al."Effect of Bacterial Community and Free Amino Acids on the Content of Biogenic Amines During Fermentation of Yu-lu, a Chinese Fermented Fish Sauce".JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 27.4(2018):496-507.

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