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Effects of the physical structure and surface charge of activated carbon on the reduction of biogenic amines in anchovy fish sauce.

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Title: Effects of the physical structure and surface charge of activated carbon on the reduction of biogenic amines in anchovy fish sauce.
Authors: Shim KB; Department of Food Science and Technology, Pukyong National University, 45 Yongso-ro, Nam-Gu, Busan 48513, Republic of Korea. Electronic address: kbshim@pknu.ac.kr., In JJ; Department of Food Science and Technology, Pukyong National University, 45 Yongso-ro, Nam-Gu, Busan 48513, Republic of Korea., Lee JB; Department of Food Science and Technology, Pukyong National University, 45 Yongso-ro, Nam-Gu, Busan 48513, Republic of Korea., Han HG; Department of Food Science and Technology, Pukyong National University, 45 Yongso-ro, Nam-Gu, Busan 48513, Republic of Korea., Son SA; Department of Food Science and Technology, Pukyong National University, 45 Yongso-ro, Nam-Gu, Busan 48513, Republic of Korea., Lee WJ; Department of Food Science and Technology, Pukyong National University, 45 Yongso-ro, Nam-Gu, Busan 48513, Republic of Korea., Bae YJ; Department of Food Science and Technology, Pukyong National University, 45 Yongso-ro, Nam-Gu, Busan 48513, Republic of Korea., Kwon GY; Department of Food Science and Technology, Pukyong National University, 45 Yongso-ro, Nam-Gu, Busan 48513, Republic of Korea., An BK; Department of Food Science and Technology, Pukyong National University, 45 Yongso-ro, Nam-Gu, Busan 48513, Republic of Korea.
Source: Food chemistry [Food Chem] 2024 Jun 15; Vol. 443, pp. 138399. Date of Electronic Publication: 2024 Jan 13.
Publication Type: Journal Article
Journal Info: Publisher: Elsevier Applied Science Publishers Country of Publication: England NLM ID: 7702639 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1873-7072 (Electronic) Linking ISSN: 03088146 NLM ISO Abbreviation: Food Chem Subsets: MEDLINE
Database: MEDLINE Ultimate
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  Data: Effects of the physical structure and surface charge of activated carbon on the reduction of biogenic amines in anchovy fish sauce.
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  Data: <searchLink fieldCode="AU" term="%22Shim+KB%22">Shim KB</searchLink>; Department of Food Science and Technology, Pukyong National University, 45 Yongso-ro, Nam-Gu, Busan 48513, Republic of Korea. Electronic address: kbshim@pknu.ac.kr.<br /><searchLink fieldCode="AU" term="%22In+JJ%22">In JJ</searchLink>; Department of Food Science and Technology, Pukyong National University, 45 Yongso-ro, Nam-Gu, Busan 48513, Republic of Korea.<br /><searchLink fieldCode="AU" term="%22Lee+JB%22">Lee JB</searchLink>; Department of Food Science and Technology, Pukyong National University, 45 Yongso-ro, Nam-Gu, Busan 48513, Republic of Korea.<br /><searchLink fieldCode="AU" term="%22Han+HG%22">Han HG</searchLink>; Department of Food Science and Technology, Pukyong National University, 45 Yongso-ro, Nam-Gu, Busan 48513, Republic of Korea.<br /><searchLink fieldCode="AU" term="%22Son+SA%22">Son SA</searchLink>; Department of Food Science and Technology, Pukyong National University, 45 Yongso-ro, Nam-Gu, Busan 48513, Republic of Korea.<br /><searchLink fieldCode="AU" term="%22Lee+WJ%22">Lee WJ</searchLink>; Department of Food Science and Technology, Pukyong National University, 45 Yongso-ro, Nam-Gu, Busan 48513, Republic of Korea.<br /><searchLink fieldCode="AU" term="%22Bae+YJ%22">Bae YJ</searchLink>; Department of Food Science and Technology, Pukyong National University, 45 Yongso-ro, Nam-Gu, Busan 48513, Republic of Korea.<br /><searchLink fieldCode="AU" term="%22Kwon+GY%22">Kwon GY</searchLink>; Department of Food Science and Technology, Pukyong National University, 45 Yongso-ro, Nam-Gu, Busan 48513, Republic of Korea.<br /><searchLink fieldCode="AU" term="%22An+BK%22">An BK</searchLink>; Department of Food Science and Technology, Pukyong National University, 45 Yongso-ro, Nam-Gu, Busan 48513, Republic of Korea.
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  Data: <searchLink fieldCode="JN" term="%227702639%22">Food chemistry</searchLink> [Food Chem] 2024 Jun 15; Vol. 443, pp. 138399. <i>Date of Electronic Publication: </i>2024 Jan 13.
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  Data: <i>Publisher: </i><searchLink fieldCode="PB" term="%22Elsevier+Applied+Science+Publishers%22">Elsevier Applied Science Publishers </searchLink><i>Country of Publication: </i>England <i>NLM ID: </i>7702639 <i>Publication Model: </i>Print-Electronic <i>Cited Medium: </i>Internet <i>ISSN: </i>1873-7072 (Electronic) <i>Linking ISSN: </i><searchLink fieldCode="IS" term="%2203088146%22">03088146 </searchLink><i>NLM ISO Abbreviation: </i>Food Chem <i>Subsets: </i>MEDLINE
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        Value: 10.1016/j.foodchem.2024.138399
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      – Code: eng
        Text: English
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              Text: 2024 Jun 15
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