Bioactive amines, free amino acids and ammonia as quality indexes of fermented milk

Autor: Ciríaco, Naiara Meireles, Moreira, Gisela de Magalhães Machado, Reis, Guilherme Coelho Lopes dos, Deus, Valterney Lima, Glória, Maria Beatriz Abreu

Publikováno v: Revista do Instituto de Latícinios Cândido Tostes, Vol 74, Iss 1, Pp 25-38 (2019)
Journal of Candido Tostes Dairy Institute; v. 74, n. 1 (2019); 25-38
Revista do Instituto de Laticínios Cândido Tostes; v. 74, n. 1 (2019); 25-38
Revista do Instituto de Laticínios Cândido Tostes
Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG)
instacron:EPAMIG

Fermented milk is considered a healthy food because it carries probiotic microorganisms. The objective of this study was to investigate the profile and levels of free amino acids, amines and ammonia in five different brands of fermented milk before a

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::73048880b8ca54bad5f73323efa0f042
https://www.revistadoilct.com.br/rilct/article/view/720

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