Accumulation of Biogenic Amines in Wine: Role of Alcoholic and Malolactic Fermentation
Biogenic amines (BAs) are detrimental to health and originate in foods mainly from decarboxylation of the corresponding amino acid by the activity of exogenous enzymes released by various microorganisms. BAs can be generated at different stages of the wine production. Some of them are formed in the...
| الحاوية / القاعدة: | Fermentation |
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| المؤلفون الرئيسيون: | , , |
| التنسيق: | مقال |
| اللغة: | الإنجليزية |
| منشور في: |
MDPI AG
2018-01-01
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| الموضوعات: | |
| الوصول للمادة أونلاين: | http://www.mdpi.com/2311-5637/4/1/6 |