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Control of Biogenic Amines in Food—Existing and Emerging Approaches
Biogenic amines have been reported in a variety of foods, such as fish, meat, cheese, vegetables, and wines. They are described as low molecular weight organic bases with aliphatic, aromatic, and heterocyclic structures. The most common biogenic amines found in foods are histamine, tyramine, cadaver...
| Autores principales: | , , , , |
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| Formato: | Texto |
| Lenguaje: | English |
| Publicado: |
Blackwell Publishing Inc
2010
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2995314/ https://www.ncbi.nlm.nih.gov/pubmed/21535566 http://dx.doi.org/10.1111/j.1750-3841.2010.01774.x |