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. 2020 Sep 23;9(10):1346. doi: 10.3390/foods9101346

Figure 6.

Figure 6

Quantification of biogenic amines, (A) histamine, (B) putrescine, and (C) tyramine, in Korean soy sauce samples prepared by adding coriander during fermentation, compared to those in the control. *: a significant difference at p < 0.05.