Biogenic amines and polyamines in wines: Does Dekkera/Brettanomyces red wine spoilage increases the risk of intake by consumers?
Author:
Funder
Fundação para a Ciência e a Tecnologia
Publisher
Elsevier BV
Subject
Food Science
Reference41 articles.
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3. Current knowledge about the presence of amines in wine;Ancín-Azpilicueta;Critical Reviews in Food Science and Nutrition,2008
4. The effect of sugar concentration and temperature on growth and volatile phenol production by Dekkera bruxellensis in wine;Barata;FEMS Yeast Research,2008
5. Polyamines in food and their consequences for food quality and human health;Bardocz;Trends in Food Science & Technology,1995
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