Author:
Bilgin Bilge,Gençcelep Hüseyin
Publisher
Springer Science and Business Media LLC
Subject
Applied Microbiology and Biotechnology,Food Science,Biotechnology
Reference31 articles.
1. ten Brink B, Damink C, Joosten HM, Huis in’t Veld JH. Occurrence and formation of biologically amines in food. Int. J. Food Microbiol. 11: 73–84 (1990)
2. Shalaby AR. Significance of biogenic amines to food safety and human health. Food Res. Int. 29: 675–690 (1996)
3. Latorre-Moratalla ML, Veciana-Nogueìs T, Bover-Cid S, Garriga M, Aymeric T, Zanardi E. Biogenic amines in traditional fermented sausages produced in selected European countries. Food Chem. 107: 912–921 (2008)
4. Kim JY, Kim D, Park P, Kang HI, Ryu EK, Kim SM. Effects of storage temperature and time on the biogenic amine content and microfloras in Korean turbid rice wine, makgeolli. Food Chem. 128: 87–92 (2011)
5. Food and Drug Administration. Scombrotoxin (histamine) formation. In fish and fishery products hazards and controls guide 4th ed. Food and Drug Administration, Center for Food Safety and Applied Nutrition, Office of Seafood, Washington DC, USA (2011)
Cited by
51 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献