WCX SPE Extraction of Biogenic Amines in Fermented Food Products
Overview of Biogenic Amines in Fermented Foods Biogenic amines are nitrogenous compounds formed primarily through microbial decarboxylation of amino acids during fermentation processes. In fermented food products like wine, cheese, sauerkraut, and fermented meats, three key amines pose significant quality and safety concerns: histamine, tyramine, and putrescine. Histamine, derived from histidine, is particularly problematic as […]
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