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Control of Biogenic Amines in Fermented Sausages: Role of Starter Cultures
Biogenic amines show biological activity and exert undesirable physiological effects when absorbed at high concentrations. Biogenic amines are mainly formed by microbial decarboxylation of amino acids and thus are usually present in a wide range of foods, fermented sausages being one of the major bi...
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| Main Authors: | , , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Frontiers Research Foundation
2012
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC3345612/ https://ncbi.nlm.nih.gov/pubmed/22586423 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3389/fmicb.2012.00169 |
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