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Technological Factors Affecting Biogenic Amine Content in Foods: A Review
Biogenic amines (BAs) are molecules, which can be present in foods and, due to their toxicity, can cause adverse effects on the consumers. BAs are generally produced by microbial decarboxylation of amino acids in food products. The most significant BAs occurring in foods are histamine, tyramine, put...
Zapisane w:
| Wydane w: | Front Microbiol |
|---|---|
| Główni autorzy: | , , , , |
| Format: | Artigo |
| Język: | Inglês |
| Wydane: |
Frontiers Media S.A.
2016
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| Hasła przedmiotowe: | |
| Dostęp online: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4982241/ https://ncbi.nlm.nih.gov/pubmed/27570519 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3389/fmicb.2016.01218 |
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