Open AccessChanges in Bacterial Counts and Biogenic Amines during the Ripening of Salted Anchovy (Engraulis encrasicholus)
Author(s) -
Souheil Ben Mohamed,
Rogério Mendes,
Rihab Ben Slama,
P. J. de Oliveira,
Helena Alves Silva,
Amina Bakhrouf
Publication year - 2020
Publication title -
journal of food and nutrition research
Language(s) - English
Resource type - Journals
eISSN - 2333-1240
pISSN - 2333-1119
DOI - 10.12691/jfnr-4-5-8
Subject(s) - cadaverine , engraulis , tyramine , biogenic amine , putrescine , anchovy , ripening , food science , chemistry , brine , histamine , biochemistry , biology , fishery , enzyme , endocrinology , organic chemistry , neurotransmitter , receptor , fish <actinopterygii>