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Updated: Feb 6, 2026

Qualitative Identification of Carboxylic Acids, Boronic Acids, and Amines Using Cruciform Fluorophores
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The range of protein hydrolysis and biogenic amines content in selected acid- and rennet-curd cheeses

G Bonczar1, M Filipczak-Fiutak2, A Pluta-Kubica3

  • 12Department of Fermentation Technology and Technical Microbiology, Faculty of Food Technology, University of Agriculture in Krakow, Krakow, Poland.

Chemicke Zvesti
|August 28, 2018
PubMed

Keywords:
Acid-curd cheeseBiogenic aminesFried cheeseRennet-curd cheeseToxicity

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