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Update on Biogenic Amines in Fermented and Non-Fermented Beverages
The formation of biogenic amines in food and beverages is mainly due to the presence of proteins and/or free amino acids that represent the substrates for microbial or natural enzymes with decarboxylation or amination activity. Fermentation occurring in many alcoholic beverages, such as wine, beer,...
| Autores principales: | , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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MDPI
2022
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8834261/ https://www.ncbi.nlm.nih.gov/pubmed/35159503 http://dx.doi.org/10.3390/foods11030353 |