Biogenic amines in smear ripened cheeses
Cheeses belong to high protein foods in which enzymatic and microbial activities form amino acids, which are then converted into biogenic amines (BAs) by the activity of bacterial decarboxylases. The most important conditions for BA formation include the presence of microorganisms, the availability...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
HACCP Consulting
2019-05-01
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| Series: | Potravinarstvo |
| Subjects: | |
| Online Access: | https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1105 |