Variation in content of tyramine, histamine, 2‐phenylethylamine, tryptamine and their precursor amino acids in a Chardonnay wine by using different commercial active dry yeasts and nitrogen sources-Reference-Cited by-同舟云学术

Variation in content of tyramine, histamine, 2‐phenylethylamine, tryptamine and their precursor amino acids in a Chardonnay wine by using different commercial active dry yeasts and nitrogen sources

Published:2019-08-07 Issue:2 Volume:55 Page:559-568
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Bordiga Matteo¹^ORCID,Guzzon Raffaele²,Larcher Roberto²,Travaglia Fabiano¹,Arlorio Marco¹,Coïsson Jean Daniel¹

Affiliation:

1. Dipartimento di Scienze del Farmaco Università degli Studi del Piemonte Orientale “A. Avogadro” Largo Donegani 2 28100 Novara Italy

2. Technology Transfer Centre Edmund Mach Foundation, San Michele all'Adige Via Edmund Mach 138010Italy

Funder

Università degli Studi del Piemonte Orientale

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.14307

Reference27 articles.

1. The determination of biogenic amines in Turkish red wines

2. Ion-pair HPLC determination of biogenic amines and precursor aminoacids. Application of a method based on simultaneous use of heptanesulphonate and octylamine to some foods

3. Valorization of Wine Making By-Products

4. Histaminol: Identification and HPLC Analysis of a Novel Compound in Wine

5. Influence of different commercial active dry yeasts on histaminol production during wine alcoholic fermentation

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