Food and Nutrition Sciences
Vol.5 No.2(2014), Paper ID 42092, 9
pages
DOI:10.4236/fns.2014.52018
Bioactive Amines: Aspects of Quality and Safety in Food
Mariana Bacellar Ribas Rodriguez, Carla da Silva Carneiro, Marcia Barreto da Silva Feijó, Carlos Adam Conte Júnior, Sérgio Borges Mano
Department of Food Technology, Federal Fluminense University, Niterói, Brazil
Department of Natural Products and Food, Federal University of Rio de Janeiro, Rio de Janeiro, Brazil
Department of Food Science, Federal Fluminense University, Niterói, Brazil.
Department of Food Technology, Federal Fluminense University, Niterói, Brazil
Department of Food Technology, Federal Fluminense University, Niterói, Brazil
Copyright © 2014 Mariana Bacellar Ribas Rodriguez, Carla da Silva Carneiro, Marcia Barreto da Silva Feijó, Carlos Adam Conte Júnior, Sérgio Borges Mano et al. This is
an open access article distributed under the Creative Commons Attribution
License, which permits unrestricted use, distribution, and reproduction in any
medium, provided the original work is properly cited.
How to Cite this Article
M. Rodriguez, C. Carneiro, M. Feijó, C. Júnior and S. Mano, "Bioactive Amines: Aspects of Quality and Safety in Food,"
Food and Nutrition Sciences, Vol. 5 No. 2, 2014, pp. 138-146. doi:
10.4236/fns.2014.52018.