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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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| Publicado no: | Food Sci Biotechnol |
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| Main Authors: | , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer Singapore
2017
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| Assuntos: | |
| Acesso em linha: | 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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