The effects of food processing on biogenic amines formation
Biological amines are nitrogenous compounds that occur naturally in wide variety of food. Histamine, putrescine, cadavarine, tyramine, spermine, spermidine, tryptamine and β-phenylethylamine are the biogenic amines that are normally present in foods. Although the biogenic amines play some importan...
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| 主要な著者: | , , , , |
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| フォーマット: | 論文 |
| 言語: | English |
| 出版事項: |
Faculty of Food Science and Technology, Universiti Putra Malaysia
2011
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| オンライン･アクセス: | http://psasir.upm.edu.my/id/eprint/24043/1/24043.pdf |
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