Nitrogen compounds in wine: factors involved in formation of amino acids and biogenic amines
The presence of biogenic amines in foods is considered a turning point in food safety, given their involvementin food poisoning. Due to the metabolic pathways, formation of these compounds are related to microbialactivity, which makes wines products with relatively large amounts of these compounds....
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| Format: | Article |
| Language: | Portuguese |
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Universidade do Oeste de Santa Catarina
2012-01-01
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| Series: | Evidência |
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| Online Access: | http://editora.unoesc.edu.br/index.php/evidencia/article/view/2243/pdf |