Determination of biogenic amines formation by autochthonous lactic acid bacteria from ‘Refošk’ grapes using different analytical methods

Author:

Topić Božič JelenaORCID,Butinar Lorena,Bergant Marušič MartinaORCID,Korte Dorota,Mozetič Vodopivec BrankaORCID

Funder

European Regional Development Fund

Javna Agencija za Raziskovalno Dejavnost RS

Publisher

Elsevier BV

Subject

Food Science

Reference46 articles.

1. Lactic acid bacteria associated with wine grapes from several Australian vineyards;Bae;Journal of Applied Microbiology,2006

2. The microbial ecology of wine grape berries;Barata;International Journal of Food Microbiology,2012

3. Characterization of natural Oenococcus oeni strains for Montepulciano d'Abruzzo organic wine production;Battistelli;European Food Research and Technology,2020

4. Biogenic amines in dairy products: Origin, incidence, and control means;Benkerroum;Comprehensive Reviews in Food Science and Food Safety,2016

5. Improved screening procedure for biogenic amine production by lactic acid bacteria;Bover-Cid;International Journal of Food Microbiology,1999

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