Determination of histamine and tyramine levels in distributed cheeses in Qazvin by high-performance liquid chromatography method

Histamine and tyramine are biogenic amines, which are toxic compounds produced by several microorganisms as a result of the metabolism of some amino acids and the decarboxylation reaction during fermentation or food spoilage. This study aimed to investigate the content of histamine and tyramine in c...

Full description

Bibliographic Details

Published in:	Bihdāsht-i Mavādd-i Ghaz̠āyī
Main Authors:	Zahra Salahshooriyan, Mohammad Hosein Movassagh
Format:	Article
Language:	Persian
Published:	Islamic Azad University, Tabriz Branch 2023-02-01
Subjects:	histamine tyramine cheese high-performance liquid chromatography qazvin
Online Access:	https://jfh.tabriz.iau.ir/article_703181_260e4acbaeeab134e2cca945fbdcaf06.pdf