Biogenic amines in fermented foods / / edited by Giovanna Suzzi and Sandra Torriani.
The biogenic amines histamine, putrescine, cadaverine, tyramine, tryptamine, 2-phenylethylamine, spermine and spermidine are the most important in food. Regardless of the food type, high amounts of biogenic amines have been reported for products resulting from the fermentation process and/or ripenin...
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| Superior document: | Frontiers Research Topics |
|---|---|
| : | |
| TeilnehmendeR: | |
| Place / Publishing House: | [Lausanne, Switzerland] : : Frontiers Media SA,, 2015 ©2015 |
| Year of Publication: | 2015 |
| Language: | English |
| Series: | Frontiers research topics.
Frontiers in microbiology. |
| Physical Description: | 1 online resource (75 pages) :; illustrations; digital, PDF file(s). |
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Electronic
| DOAB Directory of Open Access Books | Available |