Biogenic amines – Precursors of carcinogens in traditional Chinese fermented food-Reference-Cited by-同舟云学术

Biogenic amines – Precursors of carcinogens in traditional Chinese fermented food

Published:2021-06 Issue: Volume:23 Page:52-57
ISSN:2352-3646
Container-title:NFS Journal
language:en
Short-container-title:NFS Journal

Author:

Fong Fiona Long Yan,El-Nezami Hani,Sze Eric Tung Po

Funder

University Grants Committee Research Grants Council

Publisher

Elsevier BV

Subject

Nutrition and Dietetics,Food Science

Reference71 articles.

1. Questions and Answers on the carcinogenicity of the consumption of red meat and processed meat;World Health Organization,2015

2. Scientific Opinion on Risk Based Control of Biogenic Amine Formation in Fermented Foods;European Food Safety Authority Panel on Biological Hazards (BIOHAZ),2011

3. Fermented Foods: Part 1. Biochemistry & Biotechnology. Biogenic Amines in Fermented Foods: Overview;Sahu,2015

4. Toxicological effects of dietary biogenic amines;Ladero;Curr. Nutr. Food Sci.,2010

5. A Dictionary of Biomedicine. Biogenic Amines;Lackie,2010

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