Effect of Lactobacillus brevis, Saccharomyces uvarum and Grist Composition on Amine Formations in Beers-Reference-Cited by-同舟云学术

Effect of Lactobacillus brevis, Saccharomyces uvarum and Grist Composition on Amine Formations in Beers

Published:1981-01 Issue:4 Volume:14 Page:321-325
ISSN:0315-5463
Container-title:Canadian Institute of Food Science and Technology Journal
language:en
Short-container-title:Canadian Institute of Food Science and Technology Journal

Author:

Zee J.A.,Simard R.E.,Vaillancourt R.,Boudreau A.

Publisher

Elsevier BV

Subject

General Computer Science

Reference24 articles.

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4. Baumgarten, U. 1970. In vitro Versuche zum Abbau von Histidin zu Histamin durch enzymatische Aktivität von Mikro-organismen. Vet. Dissertation, Hannover, Germany.

5. Contribution a l’éude de la toxicité de la β-imidazolethylamine;Berthelot;C. R. Acad. Sci. Paris,1912

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