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Jung-Jin In

Pukyong National University

599-1 Daeyeo-dong, Nam-Gu

Pusan 608-737

Korea, Republic of (South Korea)

  • Pukyong National University

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Scholarly Papers (1)

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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

Number of pages: 18 Posted: 30 Oct 2023
Kilbo Shim, Jung-Jin In, JongBong Lee, HyeongGu Han, SeungAh Son, WooJin Lee, YeonJoo Bae, GaYeon Kwon and ByoungKyu An
Pukyong National University, Pukyong National University, Pukyong National University, Pukyong National University, Pukyong National University, Pukyong National University, Pukyong National University, Pukyong National University and Pukyong National University
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Abstract:

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Fish sauce, Biogenic Amine, activated carbon, amino nitrogen, point of zero charge