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食品中生物活性胺的产生与形成。

Occurrence and formation of biologically active amines in foods.

作者信息

ten Brink B, Damink C, Joosten H M, Huis in 't Veld J H

机构信息

Department of Microbiology, TNO-CIVO Institutes, Zeist, The Netherlands.

出版信息

Int J Food Microbiol. 1990 Aug;11(1):73-84. doi: 10.1016/0168-1605(90)90040-c.

DOI:10.1016/0168-1605(90)90040-c
PMID:2223522
Abstract

Attention is given to the toxicology of biogenic amines and their occurrence and formation in foods, with special emphasis on fermented foods. The role of the associated flora, the starter cultures used and their interaction is discussed.

摘要

本文关注生物胺的毒理学及其在食品中的存在和形成，尤其着重于发酵食品。文中讨论了相关菌群、所用发酵剂及其相互作用的作用。

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