Amines in foods
- 1 December 1978
- journal article
- review article
- Published by Taylor & Francis in C R C Critical Reviews in Food Science and Nutrition
- Vol. 10 (4) , 373-403
- https://doi.org/10.1080/10408397809527256
Abstract
Amines represent a class of compounds which historically have been associated with fishery products and cheese; however, this review clearly demonstrates that their occurrence is widespread in our food supply. In addition, their formation pathways, methods of isolation and identification, and sensory properties are discussed.Keywords
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