Contents of some biologically active amines in a Czech blue-vein cheese
Biogenic amines (histamine, tyramine, tryptamine, phenylethylamine, cadaverine) including biologically active polyamines (putrescine, spermidine and spermine) were determined by HPLC method after 7, 21, 35, and 49 days of ripening in the core (C) and edge (E) samples of a blue-veined cheese, popular...
Guardat en:
| Autors principals: | , , |
|---|---|
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Czech Academy of Agricultural Sciences
2008-12-01
|
| Col·lecció: | Czech Journal of Food Sciences |
| Matèries: | |
| Accés en línia: | https://cjfs.agriculturejournals.cz/artkey/cjf-200806-0006_contents-of-some-biologically-active-amines-in-a-czech-blue-vein-cheese.php |
| Etiquetes: |
Sense etiquetes, Sigues el primer a etiquetar aquest registre!
|