Influence of Oenological Processes and Product Qualities on the Compositional Profiles of Biogenic Amines of Sparkling Wines
Biogenic amines (BAs) are low-molecular nitrogenous compounds especially abundant in fermented foodstuff such as wine and cheese, as well as in spoiled products. BAs are bioactive compounds that can cause toxicological problems—e.g., migraines, hypertension, rash, etc.—when ingested in high amounts....
| Հիմնական հեղինակներ: | , , , |
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| Ձևաչափ: | Հոդված |
| Լեզու: | English |
| Հրապարակվել է: |
MDPI AG
2021-10-01
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| Շարք: | Biology and Life Sciences Forum |
| Խորագրեր: | |
| Առցանց հասանելիություն: | https://www.mdpi.com/2673-9976/6/1/105 |