Biogenic amines content in Spanish and French natural ciders: Application of qPCR for quantitative detection of biogenic amine-producers

Author:

Ladero Victor,Coton Monika,Fernández María,Buron Nicolas,Martín M. Cruz,Guichard Hugues,Coton Emmanuel,Alvarez Miguel A.

Publisher

Elsevier BV

Subject

Microbiology,Food Science

Reference47 articles.

1. Current knowledge about the presence of amines in wine;Ancín-Azpilicueta;Crit. Rev. Food Sci.,2008

2. Factors affecting the production of putrescine from agmatine by Lactobacillus hilgardii X1B isolated from wine J;Arena;Appl. Microbiol.,2008

3. Biogenic mono-, di- and polyamine contents in Spanish wines and influence of a limited irrigation;Bover-Cid;Food Chem.,2006

4. The monoamine oxidase inhibitor-tyramine interaction;Brown;J. Clin. Pharmacol.,1989

5. Microbiological and biochemical aspects of cider-making in Asturian cellars;Cabranes;Alimentaria,1991

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