Dynamic changes of the content of biogenic amines in Chinese rice wine during the brewing process-Reference-Cited by-同舟云学术

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Dynamic changes of the content of biogenic amines in Chinese rice wine during the brewing process

Published:2013-10-29 Issue:4 Volume:119 Page:294-302
ISSN:0046-9750
Container-title:Journal of the Institute of Brewing
language:en
Short-container-title:J. Inst. Brew.

Author:

Zhang Fengjie¹,Xue Jie¹,Wang Deliang¹,Wang Yijing¹,Zou Huijun²,Zhu Baoqing³

Affiliation:

1. China National Research Institute of Food and Fermentation Industries; Beijing 100027 China

2. Key Laboratory of Technology and Equipment for Chinese Rice Wine, Zhejiang Province; China Shaoxing Rice Wine Group Co. Ltd; Shaoxing 312000 China

3. Department of Food Science and Engineering; College of Biological Sciences and Technology; Beijing Forestry University; Beijing 100083 China

Publisher

Wiley

Subject

Food Science

Reference57 articles.

1. A survey of biogenic amines in Chinese rice wines;Lu;Food Chem.,2007

2. Ultrasound-assisted dispersive liquid-liquid microextraction combined with high-performance liquid chromatography-fluorescence detection for sensitive determination of biogenic amines in rice wine samples;Huang;J. Chromatogr. A,2009

3. Determination of biogenic amines in semi-dry and semi-sweet Chinese rice wines from the Shaoxing region;Zhong;Food Control,2012

4. Biogenic amines and polyamines in milks and cheeses by ion-pair high performance liquid chromatography;Novella-Rodriguez;J. Agric. Food Chem.,2000

5. Dry fermented sausages of southern Italy: A comparison of free amino acids and biogenic amines between industrial and homemade products;Leggio;J. Food Sci.,2012

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