Determination of Biogenic Amine Production
Author:
Publisher
Springer US
Link
https://link.springer.com/content/pdf/10.1007/978-1-0716-2509-5_1
Reference32 articles.
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2. Lonvaud-Funel A (2001) Biogenic amines in wines: role of lactic acid bacteria. FEMS Microbiol Lett 199:9–13. https://doi.org/10.1111/j.1574-6968.2001.tb10643.x
3. Suzzi G, Gardini F (2003) Biogenic amines in dry fermented sausages: a review. Int J Food Microbiol 88:41–54. https://doi.org/10.1016/s0168-1605(03)00080-1
4. Santos MHS (1996) Biogenic amines: their importance in foods. Int J Food Microbiol 29:213–231. https://doi.org/10.1016/0168-1605(95)00032-1
5. Masson F, Talon R, Montel MC (1996) Histamine and tyramine production by bacteria from meat products. Int J Food Microbiol 32:199–207. https://doi.org/10.1016/0168-1605(96)01104-x
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