Preliminary study of novel autochthonous starter culture for red wine production with reduced biogenic amine content-Reference-Cited by-同舟云学术

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Preliminary study of novel autochthonous starter culture for red wine production with reduced biogenic amine content

Published:2022-10-13 Issue:12 Volume:46 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Food Processing Preservation

Author:

Rubilar Giovanni¹,Spano Giuseppe²^ORCID,Aqueveque Pedro³,Aranda Mario⁴^ORCID,Henriquez‐Aedo Karem¹^ORCID

Affiliation:

1. Laboratory of Biotechnology and Genetic of the Foods, Department of Food Science and Technology, Faculty of Pharmacy University of Concepcion Concepcion Chile

2. Laboratory of Industrial Microbiology, Department of Agriculture, Food and Environmental Sciences University of Foggia Foggia Italy

3. Laboratory of Microbiology and Mycology Applied, Department of Agroindustries, Faculty of Agricultural Engineering University of Concepcion Chillan Chile

4. Laboratory of Food & Drug Research, Department of Pharmacy, Faculty of Chemistry and Pharmacy Pontificia Universidad Católica de Chile Santiago Chile

Funder

Fondo Nacional de Desarrollo Científico y Tecnológico

Publisher

Hindawi Limited

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.17187

Reference47 articles.

1. Current Knowledge about the Presence of Amines in Wine

2. Fast and selective method for biogenic amines determination in wines and beers by ultra high-performance liquid chromatography

3. Biogenic Amines in Wines

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