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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| Главные авторы: | , , , , |
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| Формат: | Статья |
| Язык: | English |
| Опубликовано: |
Faculty of Food Science and Technology, Universiti Putra Malaysia
2011
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| Online-ссылка: | http://psasir.upm.edu.my/id/eprint/24043/1/24043.pdf |
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