Melatonin is formed during winemaking at safe levels of biogenic amines

Food and Chemical Toxicology

Volumn 57, Issue , 2013, Pages 140-146

  Rodriguez Naranjo, M Isabel ^a   Ordóñez, José L ^a   Callejón, Raquel M ^a   Cantos Villar, Emma ^b   Garcia Parrilla, M Carmen ^a  

^a UNIVERSITY OF SEVILLE   (Spain)

^b IFAPA CENTRO EL TORUÑO   (Spain)

Author keywords

Alcoholic fermentation; Biogenic amines; LC MS MS; Malolactic fermentation; Melatonin

Indexed keywords

AGMATINE; ALCOHOL; BIOGENIC AMINE; CADAVERINE; HISTAMINE; MELATONIN; METHYLAMINE; PHENETHYLAMINE; PUTRESCINE; SPERMIDINE; SPERMINE; TRYPTAMINE; TYRAMINE;

ARTICLE; BIOLOGICAL MONITORING; CONTROLLED STUDY; FERMENTATION TECHNIQUE; FOOD PROCESSING; FOOD SAFETY; HORMONE SYNTHESIS; NONHUMAN; WINE;

BIOGENIC AMINES; FERMENTATION; FOOD HANDLING; FOOD SAFETY; HISTAMINE; MELATONIN; PUTRESCINE; SACCHAROMYCES CEREVISIAE; TRYPTAMINES; TYRAMINE; VITIS; WINE;

SACCHAROMYCES;

EID: 84876490710     PISSN: 02786915     EISSN: 18736351     Source Type: Journal    
DOI: 10.1016/j.fct.2013.03.014     Document Type: Article

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