Various issues related to the qualitative and quantitative presence of biogenic amines in cheese, dry sausages, wine, and fish were addressed. The possible scavenging of these compounds by technological processes and amineoxidase activity of some microorganisms is also reported.
Editorial: Biogenic amines in foods
TORRIANI, Sandra
2015-01-01
Abstract
Various issues related to the qualitative and quantitative presence of biogenic amines in cheese, dry sausages, wine, and fish were addressed. The possible scavenging of these compounds by technological processes and amineoxidase activity of some microorganisms is also reported.File in questo prodotto:
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