Control of Biogenic Amines in Food—Existing and Emerging Approaches

Biogenic amines have been reported in a variety of foods, such as fish, meat, cheese, vegetables, and wines. They are described as low molecular weight organic bases with aliphatic, aromatic, and heterocyclic structures. The most common biogenic amines found in foods are histamine, tyramine, cadaver...

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Detalhes bibliográficos
Main Authors: Naila, Aishath, Flint, Steve, Fletcher, Graham, Bremer, Phil, Meerdink, Gerrit
Formato: Artigo
Idioma:Inglês
Publicado em: Blackwell Publishing Inc 2010
Assuntos:
R: Concise Reviews/Hypotheses in Food Science
Acesso em linha:https://ncbi.nlm.nih.gov/pmc/articles/PMC2995314/
https://ncbi.nlm.nih.gov/pubmed/21535566
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1111/j.1750-3841.2010.01774.x
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