Control of biogenic amines in food--existing and emerging approaches. (Q37871084)

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review article

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25 November 2020

Control of biogenic amines in food--existing and emerging approaches (English)

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Aishath Naila

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Phil Bremer

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Graham Fletcher

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Gerrit Meerdink

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1 September 2010

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Journal of Food Science

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Creative Commons Attribution 2.5 Generic

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7 November 2019

Histamine levels in fish from markets in Lima, Perú

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1 September 2018

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Crossref

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Control of microorganisms and reduction of biogenic amines in chicken breast and thigh by irradiation and organic acids

21 January 2018

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Effect of active molluscicidal component of spices on different enzyme activities and biogenic amine levels in the nervous tissue of Lymnaea acuminata

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Reduction of biogenic amine formation using a negative amino acid-decarboxylase starter culture for fermentation of Fuet sausages

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Specific inhibition of Photobacterium phosphoreum extends the shelf life of modified-atmosphere-packed cod fillets

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10.1111/J.1750-3841.2010.01774.X

Identifiers

DOI

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:21535566%20AND%20SRC:MED&resulttype=core&format=json

30 January 2020

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30 January 2020

PubMed publication ID

21535566

1 reference