Inhibition of Biogenic Amines Formation in Fermented Foods by the Addition of Cava Lees

Food safety can be compromised by some bioactive compounds such as biogenic amines that can be specially found in fermented foods due to the bacterial decarboxylation of some amino acids by fermentative or spoilage bacteria. Cava lees are a winery by-product rich in fiber and phenolic compounds and...

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Detalles Bibliográficos
Autores principales: Hernández-Macias, Salvador, Martín-Garcia, Alba, Ferrer-Bustins, Núria, Comas-Basté, Oriol, Riu-Aumatell, Montserrat, López-Tamames, Elvira, Jofré, Anna, Latorre-Moratalla, M. Luz, Bover-Cid, Sara, Vidal-Carou, M. Carmen
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2022
Materias:
Microbiology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8832063/
https://www.ncbi.nlm.nih.gov/pubmed/35154043
http://dx.doi.org/10.3389/fmicb.2021.818565

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8832063/
https://www.ncbi.nlm.nih.gov/pubmed/35154043
http://dx.doi.org/10.3389/fmicb.2021.818565

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