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Occurrence and formation of biologically active amines in foods
B ten Brink1, C Damink, H M Joosten
1Department of Microbiology, TNO-CIVO Institutes, Zeist, The Netherlands.
International Journal of Food Microbiology
|August 1, 1990
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.
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