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  • Andersson, R.E. (author)
  • Biogenic amines in lactic acid-fermented vegetables
  • 1988
  • In: Lebensmittel-Wissenschaft + Technologie. - 0023-6438 .- 1096-1127. ; 21:1, s. 68-69
  • Journal article (peer-reviewed)abstract
    • Lactic acid-fermented vegetables and root crops were analysed with respect to biogenic amines. Cadaverine, histamine, putrescine, spermidine and tyramine were found in concentrations ranging from 1 to 15 mg/kg of product. Dimethylamine, tryptamine, phenylethylamine and spermine were not detected at all in any of the products. Since all the amines found were present in concentrations considerably lower than those known to cause food poisoning, lactic acid-fermented vegetables and root crops should be considered as low-risk products with regard to the presence of biogenic amines. © 1988 Academic Press Limited.
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Type of publication
journal article (1)
Type of content
peer-reviewed (1)
Author/Editor
Andersson, R.E. (1)
University
RISE (1)
Language
English (1)
Research subject (UKÄ/SCB)
Agricultural Sciences (1)
Year
1988 (1)

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