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Biogenic amines in foods
Biogenic amines are produced by bacterial decarboxylation of corresponding amino acids in foods. Concentration of biogenic amines in fermented food products is affected by several factors in the manufacturing process, including hygienic of raw materials, microbial composition, fermentation condition...
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| Vydáno v: | Food Sci Biotechnol |
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| Hlavní autoři: | , , |
| Médium: | Artigo |
| Jazyk: | Inglês |
| Vydáno: |
Springer Singapore
2017
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| Témata: | |
| On-line přístup: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6049710/ https://ncbi.nlm.nih.gov/pubmed/30263683 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s10068-017-0239-3 |
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