Histamine and tyramine in spanish wines: Relationships with total sulfur dioxide level, volatile acidity and malo-lactic fermentation intensity-Reference-Cited by-同舟云学术

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Histamine and tyramine in spanish wines: Relationships with total sulfur dioxide level, volatile acidity and malo-lactic fermentation intensity

Published:1990 Issue:3 Volume:35 Page:217-227
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Vidal-Carou M.C.,Codony-Salcedo R.,Mariné-Font A.

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference36 articles.

1. Tranylcypromide and cheese;Asatoor;Lancet,1963

2. HPLC determination of histamine in wine;Battaglia;J. High Resol. Chromat. Commun.,1978

3. Tyramine in cheese related to hypertensive crises after MAO inhibition;Blackwell;Lancet,1965

4. Histaminogénesis en vinos. III: Fermentaciones del mosto de uva por asociaciones binarias levadurabacteria;Bravo;Alimentaria,1983

5. Estudio sobre la determinación analítica y la incidencia de histamina en vinos españoles;Burdaspal;Alimentaria,1979

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3. Basal Serum Diamine Oxidase Levels as a Biomarker of Histamine Intolerance: A Retrospective Cohort Study;Nutrients;2022-04-05

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