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Journal articles

Biogenic Amine Contents and Microbial Characteristics of Cambodian Fermented Foods.

Ly D, Mayrhofer S, Schmidt J, Zitz U, Domig K. Biogenic Amine Contents and Microbial Characteristics of Cambodian Fermented Foods. Foods. 2020;9(2). doi:https://doi.org/10.3390/foods9020198
external links and characteristics of the publication:
SCI publication. Link to the Web of Science entry of the publication
DOI link to the document
  

BOKU Autors

Portrait Konrad Domig

Konrad Domig

Univ.Prof. Dipl.-Ing.Dr.nat.techn. Konrad Domig

Portrait Ulrike Zitz

Ulrike Zitz

Dipl.-Ing.Dr. Ulrike Zitz

Portrait Sigrid Mayrhofer

Sigrid Mayrhofer

Mag.Dr. Sigrid Mayrhofer

BOKU Organisations

Institute of Food Science