| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10539494 | Food Chemistry | 2012 | 6 Pages |
Abstract
⺠We measure the biogenic amine levels in fermented sausages from Greek retail markets. ⺠Histamine and tyramine are the major amines occuring in them. ⺠Levels of biogenic amines may pose a potential health risk for sensitive individuals.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Ekaterini J. Papavergou, Ioannis N. Savvaidis, Ioannis A. Ambrosiadis,