Amino acids and biogenic amines as food quality factors

Livia Simon Sarkadi
2019 Pure and Applied Chemistry  
The importance of amino acids and biogenic amines is widely recognised in various fields, particularly in the fields of food science and nutrition. This mini-review contains a summary of my main research field that centres on aspects of Food Quality and Food Safety, with a particular emphasis on amino acids and biogenic amines. It also gives an overview of the recent developments on the related areas.
doi:10.1515/pac-2018-0709 fatcat:bzohsemjond6pd6gkojl4wknqq