Free amino acids and biogenic amines in wines and musts from the Alentejo region. Evolution of amines during alcoholic fermentation and relationship with variety, sub-region and vintage-Reference-Cited by-同舟云学术

Free amino acids and biogenic amines in wines and musts from the Alentejo region. Evolution of amines during alcoholic fermentation and relationship with variety, sub-region and vintage

Published:2005-02 Issue:3 Volume:66 Page:315-322
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Herbert Paulo,Cabrita Maria J.,Ratola Nuno,Laureano Olga,Alves Arminda

Publisher

Elsevier BV

Subject

Food Science

Reference28 articles.

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3. Les amines biogènes du vin Métabolisme et toxicité;Bauza;Bulletin de L'OIV,1995

4. Determination of biogenic amines and their precursor amino acids in wines of the Vallée du Rhône by high-performance liquid chromatography with precolumn derivatization and fluorimetric detection;Bauza;Journal of Chromatography A,1995

5. Histamine and tyramine content of yeast extracts;Blackwell;Journal of Food Science,1969

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