The determination of some biogenic amines in Turkish fermented sausages consumed in Van
Biogenic amines, has been implicated as the causative agent in several outbreaks of food poisoning. Fermented food such as Turkish style fermented sausages can also contain biogenic amines, microorganisms possessing the enzymes decarboxylase, which converts amino acids to biogenic amines, are respon...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2018-01-01
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| Series: | Toxicology Reports |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2214750018303354 |