Levels of biogenic amines as a measure of the quality of the beer fermentation process: Data from Belgian samples

Food Chemistry

Volumn 89, Issue 4, 2005, Pages 519-525

  Loret, S ^a,b   Deloyer, P ^a   Dandrifosse, G ^a  

^a UNIVERSITY OF LIÈGE   (Belgium)

^b UNIVERSITY OF NAMUR   (Belgium)

Author keywords

Beer fermentation type; Biogenic amine index; Microbiological quality; Vasoactive amines

Indexed keywords

BIOGENIC AMINE; HISTAMINE; TYRAMINE;

ARTICLE; BEER; BELGIUM; BIOGENESIS; CONSUMER; FERMENTATION; HEALTH STATUS; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; MATHEMATICAL MODEL;

BACTERIA (MICROORGANISMS);

EID: 4544266001     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2004.03.010     Document Type: Article

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