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Levels of Biogenic Amines in Cheeses and Their Impact on Biochemical and Histological Parameters in Rats
Faculty
Science
Year:
2014
Type of Publication:
ZU Hosted
Pages:
73-81
Authors:
Ahmed Abdelzaher Mouhmd
Staff Zu Site
Abstract In Staff Site
Journal:
The Korean Society for Applied Biological Chemistry Springer
Volume:
Keywords :
Levels , Biogenic Amines , Cheeses , Their Impact
Abstract:
Composition of amino acids and biogenic amines (BA) in different cheeses (Ras, Blue and Mish) were estimated. The amino acids content of Ras cheese after 9 and 24 months of ripening were 29.2 and 25.5 mg/g, respectively. In Blue cheese, af
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