Lorenzo, C <br/><br/>
The impacts of temperature, alcoholic degree and amino acids content on biogenic amines and their precursor amino acids content in red wine.  [electronic resource] 

 -  Food research international (Ottawa, Ont.)  09 2017 
 - 328-335 p.  digital 
<br/><br/> Publication Type: Comparative Study; Journal Article; Research Support, Non-U.S. Gov't 
<br/><br/><label>ISSN: </label>1873-7145 
<br/><br/><label>Standard No.: </label>10.1016/j.foodres.2017.05.016  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Amino Acids--analysis<br/>Biogenic Amines--analysis<br/>Ethanol--analysis<br/>Fermentation<br/>Histamine--analysis<br/>Phenethylamines--analysis<br/>Temperature<br/>Tryptamines--analysis<br/>Tyramine--analysis<br/>Wine--analysis