Accumulation of Biogenic Amines in Wine: Role of Alcoholic and Malolactic Fermentation
Biogenic amines (BAs) are detrimental to health and originate in foods mainly from decarboxylation of the corresponding amino acid by the activity of exogenous enzymes released by various microorganisms. BAs can be generated at different stages of the wine production. Some of them are formed in the...
Kaydedildi:
| Asıl Yazarlar: | , , |
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| Materyal Türü: | Artigo |
| Dil: | Inglês |
| Baskı/Yayın Bilgisi: |
MDPI AG
2018-01-01
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| Seri Bilgileri: | Fermentation |
| Konular: | |
| Online Erişim: | http://www.mdpi.com/2311-5637/4/1/6 |
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