Biogenic Amines and Free Amino Acids in Traditional Fermented Vegetables—Dietary Risk Evaluation
Author:
Affiliation:
1. Department of Food Analysis, Institute of Agricultural and Food Biotechnology, Rakowiecka 36, 02-532 Warsaw, Poland
2. Department of Fermentation Technology, Institute of Agricultural and Food Biotechnology, Rakowiecka 36, 02-532 Warsaw, Poland
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.9b05625
Reference54 articles.
1. Fermented Vegetable Beverages
2. Toxicological Effects of Dietary Biogenic Amines
3. Occurrence and reduction of biogenic amines in traditional Asian fermented soybean foods: A review
4. The Capability of Tyramine Production and Correlation between Phenotypic and Genetic Characteristics of Enterococcus faecium and Enterococcus faecalis Strains
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