𝔖 Bobbio Scriptorium
✦   LIBER   ✦

Biogenic amines in fermented foods

✍ Scribed by Spano, G; Russo, P; Lonvaud-Funel, A; Lucas, P; Alexandre, H; Grandvalet, C; Coton, E; Coton, M; Barnavon, L; Bach, B


Book ID
109847482
Publisher
Nature Publishing Group
Year
2010
Tongue
English
Weight
241 KB
Volume
64
Category
Article
ISSN
0954-3007

No coin nor oath required. For personal study only.


πŸ“œ SIMILAR VOLUMES


Biogenic Amines in Food
✍ J. Karovicova; Z. Kohajdova πŸ“‚ Article πŸ“… 2005 πŸ› John Wiley and Sons βš– 8 KB
Estimation of biogenic amines in foods
✍ David L. Ingles; Joan F. Back; David Gallimore; Ross Tindale; Kevin J. Shaw πŸ“‚ Article πŸ“… 1985 πŸ› John Wiley and Sons 🌐 English βš– 265 KB
The Role of Biogenic Amines in Foods
✍ TarjΓ‘n, V. ;JΓ‘nossy, G. πŸ“‚ Article πŸ“… 1978 πŸ› John Wiley and Sons 🌐 English βš– 264 KB

Biologically active amines are normal constituents of many foods for example cheese, plant foods ahd wines. These low molecular weight organic bases do not represent any hazard to individuals. unless large quantities are ingested or natuxal mechanism of their catabolism are inhibited. Investigations