Autor:	Esther Gonzáles, J. Chaviano, Z. E. Vidaud, M. O. García Roché
Rok vydání:	1987
Předmět:	chemistry.chemical_compound chemistry Cheese Cuba Tyramine Indicators and Reagents Food science Food Science
Zdroj:	Food / Nahrung. 31:221-224
ISSN:	1521-3803 0027-769X
DOI:	10.1002/food.19870310308
Popis:	The tyramine content of 8 types of cheeses made in Cuba were determined. Values obtained ranged from 0-425 micrograms/g. Highest results were found in Camembert-type cheese and lowest ones in Salami (processed type) cheese. It may be concluded that patients taking monoamine-oxidase inhibiting drugs should better not eat cheese, except processed or short-maturing types.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_dedup___::cff8921343a101d4e3ec299b355395fd https://doi.org/10.1002/food.19870310308 Zobrazit plný text záznamu Plný text