{"title":"食物中的胺。","authors":"J A Maga","doi":"10.1080/10408397809527256","DOIUrl":null,"url":null,"abstract":"Amines represent a class of compounds which historically have been associated with fishery products and cheese; however, this review clearly demonstrates that their occurrence is widespread in our food supply. In addition, their formation pathways, methods of isolation and identification, and sensory properties are discussed.","PeriodicalId":75749,"journal":{"name":"CRC critical reviews in food science and nutrition","volume":"10 4","pages":"373-403"},"PeriodicalIF":0.0000,"publicationDate":"1978-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1080/10408397809527256","citationCount":"84","resultStr":"{\"title\":\"Amines in foods.\",\"authors\":\"J A Maga\",\"doi\":\"10.1080/10408397809527256\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"Amines represent a class of compounds which historically have been associated with fishery products and cheese; however, this review clearly demonstrates that their occurrence is widespread in our food supply. In addition, their formation pathways, methods of isolation and identification, and sensory properties are discussed.\",\"PeriodicalId\":75749,\"journal\":{\"name\":\"CRC critical reviews in food science and nutrition\",\"volume\":\"10 4\",\"pages\":\"373-403\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"1978-01-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"https://sci-hub-pdf.com/10.1080/10408397809527256\",\"citationCount\":\"84\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"CRC critical reviews in food science and nutrition\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.1080/10408397809527256\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"CRC critical reviews in food science and nutrition","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.1080/10408397809527256","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
Amines represent a class of compounds which historically have been associated with fishery products and cheese; however, this review clearly demonstrates that their occurrence is widespread in our food supply. In addition, their formation pathways, methods of isolation and identification, and sensory properties are discussed.
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