The biogenic amine content of beer; the effect of barley, malting and brewing on amine concentration

European Food Research and Technology

Volumn 208, Issue 5-6, 1999, Pages 418-423

  Halász, Anna ^a   Baráth, Ágnes ^a   Holzapfel, Wilhelm H ^b  

^a CENTRAL FOOD RESEARCH INSTITUTE   (Hungary)

^b Federal Institute of Nutrition   (Germany)

Author keywords

Barley variety; Biogenic amines; Lactobacillus contamination

Indexed keywords

EID: 0008917821     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s002170050440     Document Type: Article

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