Biogenic amines formation during brewing.
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60076658%3A12220%2F99%3A00000034" target="_blank" >RIV/60076658:12220/99:00000034 - 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 formation during brewing.
Original language description
Concentrations of five biogenic amines were determined in 78 samples of beers from 32 Czech and Moravian breweries. Their levels are well comparable with data reported from several European countries. The amines are formed mainly during the main ferme ntation. The amines are not of a health risk for most of beer consumers.
Czech name
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Czech description
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Classification
Type
D - Article in proceedings
CEP classification
CC - Organic chemistry
OECD FORD branch
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Result continuities
Project
Result was created during the realization of more than one project. More information in the Projects tab.
Continuities
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)
Others
Publication year
1999
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Article name in the collection
COST 917 : biogenically active amines in food. Volume 3, biologically active amines in food processing and amines produced by bacteria, and polyamines and tumour growth.
ISBN
92-828-7008-1
ISSN
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e-ISSN
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Number of pages
4
Pages from-to
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Publisher name
Office for official publications of the Europan Communities
Place of publication
Luxembourg
Event location
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Event date
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Type of event by nationality
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UT code for WoS article
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