Biogenic amines in sauerkraut.
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60076658%3A12220%2F01%3A00002859" target="_blank" >RIV/60076658:12220/01:00002859 - isvavai.cz</a>
Result on the web
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DOI - Digital Object Identifier
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Alternative languages
Result language
angličtina
Original language name
Biogenic amines in sauerkraut.
Original language description
Occurrence of seven biogenic amines was determined in 121 sauerkraut samples. Tyramine was found to be the most important amine, while histamine levels were low. Levels of the amines can be lowered by inoculating of cabbage with some strains of Lactobacillus plantarum or commercial preparative Microsil.
Czech name
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Czech description
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Classification
Type
J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)
CEP classification
CE - Biochemistry
OECD FORD branch
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Result continuities
Project
<a href="/en/project/OC%20917.10" target="_blank" >OC 917.10: Biogenically active amines in food</a><br>
Continuities
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)
Others
Publication year
2001
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
Biologically-active phytochemicals in food. Royal Soc. Chem., Cambridge.
ISSN
0-85404-806-5
e-ISSN
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Volume of the periodical
1
Issue of the periodical within the volume
1
Country of publishing house
GB - UNITED KINGDOM
Number of pages
4
Pages from-to
217-220
UT code for WoS article
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EID of the result in the Scopus database
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