Natural Contaminants in Wines: Determination of Biogenic Amines by Chromatographic Techniques

Biogenic amines (BAs) are natural contaminants of wine that originate from decarboxylase microorganisms involved in fermentation processes. The primary relevance of biogenic amines in food could have both toxic effects on consumers’ health (i.e., allergic reactions, nausea, tremors, etc.), if presen...

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Detalles Bibliográficos
Autores principales: Vinci, Giuliana, Maddaloni, Lucia, Prencipe, Sabrina A., Ruggieri, Roberto
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8508579/
https://www.ncbi.nlm.nih.gov/pubmed/34639461
http://dx.doi.org/10.3390/ijerph181910159

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8508579/
https://www.ncbi.nlm.nih.gov/pubmed/34639461
http://dx.doi.org/10.3390/ijerph181910159

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