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
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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