Cargando…
Evaluating Sardinella brasiliensis quality indicators through the quantification of histamine and bacterial communities
Primarily formed by the microbial decarboxylation of the amino acid histidine, histamine is the leading global cause of food poisoning from fish consumption worldwide. In the present work, the quality of 12 fresh and 12 frozen marketed sardines (Sardinella brasiliensis) were evaluated for histamine...
| Autores principales: | , , , , , , , |
|---|---|
| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Elsevier
2020
|
| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7452468/ https://www.ncbi.nlm.nih.gov/pubmed/32904280 http://dx.doi.org/10.1016/j.heliyon.2020.e04461 |