Detection of common biogenic amines in fermented sausage produced in Turkey
The application of HPLC method to detect the BA concentration in fermented sausage was successful and proved that HPLC system and method served its purposes. Biogenic amines are generated in foods as a result of free amino acid decarboxylation by bacterial enzymes. Biogenic amines accumulations are...
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| Principais autores: | , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Elsevier
2018-10-01
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| coleção: | Data in Brief |
| Acesso em linha: | http://www.sciencedirect.com/science/article/pii/S2352340918309417 |
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