Formation of Biogenic Amines in Pa (Green Onion) Kimchi and Gat (Mustard Leaf) Kimchi

In this study, biogenic amine content in Pa (green onion) kimchi and Gat (mustard leaf) kimchi, Korean specialty kimchi types, was determined by high-performance liquid chromatography (HPLC). Many kimchi samples contained low levels of biogenic amines, but some samples had histamine and tyramine con...

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Detalles Bibliográficos
Autores principales: Lee, Jun-Hee, Jin, Young Hun, Park, Young Kyoung, Yun, Se Jin, Mah, Jae-Hyung
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6462971/
https://www.ncbi.nlm.nih.gov/pubmed/30909649
http://dx.doi.org/10.3390/foods8030109

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6462971/
https://www.ncbi.nlm.nih.gov/pubmed/30909649
http://dx.doi.org/10.3390/foods8030109

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