Comparison of γ-Aminobutyric Acid and Biogenic Amine Content of Different types of Ewe’s Milk Cheese Produced in Sardinia, Italy

The bioactive compounds γ-aminobutyric acid (GABA) and biogenic amines (BA), together with protein-free amino acids, were measured by high-performance liquid chromatography in ewe’s milk cheeses produced in Sardinia with different technological traits. The study included three types of cheese: Pecor...

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Detalles Bibliográficos
Autores principales: Manca, Gavina, Porcu, Arianna, Ru, Antonio, Salaris, Margherita, Franco, Mario A., De Santis, Enrico P.L.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: PAGEPress Publications, Pavia, Italy 2015
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5076654/
https://www.ncbi.nlm.nih.gov/pubmed/27800396
http://dx.doi.org/10.4081/ijfs.2015.4700

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5076654/
https://www.ncbi.nlm.nih.gov/pubmed/27800396
http://dx.doi.org/10.4081/ijfs.2015.4700

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