Determination of biogenic amines in Swiss and Dutch type cheeses

SÝKORA, M.; VÍTOVÁ, E.

Original Title

Determination of biogenic amines in Swiss and Dutch type cheeses

English Title

Determination of biogenic amines in Swiss and Dutch type cheeses

Type

Presentation, poster

Original Abstract

HPLC is well-established technique in the analysis of food biogenic amines, usually performed for qualitative analysis. This project presents an elaboration of several Edam and Emmental type cheeses to quantify biogenic amines.

English abstract

HPLC is well-established technique in the analysis of food biogenic amines, usually performed for qualitative analysis. This project presents an elaboration of several Edam and Emmental type cheeses to quantify biogenic amines.

Keywords

Biogenic amines, cheese

Key words in English

Biogenic amines, cheese

Authors

SÝKORA, M.; VÍTOVÁ, E.

RIV year

2021

Released

30.11.2020

Pages from

72

Pages to

73

Pages count

1

Full text in the Digital Library

http://hdl.handle.net/

BibTex

@misc{BUT169825,
  author="Michal {Sýkora} and Eva {Vítová}",
  title="Determination of biogenic amines in Swiss and Dutch type cheeses",
  year="2020",
  pages="72--73"
}