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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Библиографические подробности
Главные авторы: Naila, Aishath, Flint, Steve, Fletcher, Graham, Bremer, Phil, Meerdink, Gerrit
Формат: Artigo
Язык:Inglês
Опубликовано: Blackwell Publishing Inc 2010
Предметы:
R: Concise Reviews/Hypotheses in Food Science
Online-ссылка: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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