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.
2015
biogenic amines; cheeses; fish; histamine; sausages; tyramine; wine
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11562/955468
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