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Detection of common biogenic amines in fermented sausage produced in Turkey
The application of HPLC method to detect the BA concentration in fermented sausage was successful and proved that HPLC system and method served its purposes. Biogenic amines are generated in foods as a result of free amino acid decarboxylation by bacterial enzymes. Biogenic amines accumulations are...
| Autores principales: | , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Elsevier
2018
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6146452/ https://www.ncbi.nlm.nih.gov/pubmed/30246117 http://dx.doi.org/10.1016/j.dib.2018.08.089 |