Levels of histamine and tyramine in some food products
1991
Gajewska, R. | Lipka, E. | Ganowiak, Z. (Akademia Medyczna, Gdansk (Poland). Katedra i Zaklad Bromatologii)
Histamine and tyramine contents were parallel determined in fish and fish products, ripening and processed cheese, yeast, wine, cabbage and sauerkraut, and tomato paste. Levels of histamine and tyramine were found to be low in all products tested
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