Level of Biogenic Amines in Red and White Wines, Dietary Exposure, and Histamine-Mediated Symptoms upon Wine Ingestion

Biogenic amines (BAs) are involved in physiological processes. Foods where typically high levels of BAs occur are fermented food and beverage. This work set out to evaluate the occurrence of BAs in red and white wines, and to also ascertain the dietary exposure to BAs among consumers. Besides, a cas...

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Detalles Bibliográficos
Autores principales: Esposito, Francesco, Montuori, Paolo, Schettino, Mario, Velotto, Salvatore, Stasi, Tommaso, Romano, Raffaele, Cirillo, Teresa
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6804232/
https://www.ncbi.nlm.nih.gov/pubmed/31597389
http://dx.doi.org/10.3390/molecules24193629

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6804232/
https://www.ncbi.nlm.nih.gov/pubmed/31597389
http://dx.doi.org/10.3390/molecules24193629

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