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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...
| Autores principales: | , , , , , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Frontiers Media S.A.
2022
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| Materias: | |
| 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 |