| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10538592 | Food Chemistry | 2012 | 4 Pages |
Abstract
⺠Histamine in Rihaakuru reduced by 32-74% within 10 months at â80, 4 and 30 °C. ⺠The reduction in histamine on storage (>6 months) will produce a safer Rihaakuru. ⺠Histamine reduction is most likely due to the nature of Rihaakuru contents.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Aishath Naila, Steve Flint, Graham C. Fletcher, Phil J. Bremer, Gerrit Meerdink,