BIOLOGICALLY-ACTIVE AMINES IN FOOD - REVIEW

被引：200

作者：

RICE, SL ^{[1
]}

EITENMILLER, RR ^{[1
]}

KOEHLER, PE ^{[1
]}

机构：

[1] UNIV GEORGIA, DEPT FOOD SCI, ATHENS, GA 30602 USA

来源：

JOURNAL OF MILK AND FOOD TECHNOLOGY | 1976年 / 39卷 / 05期

关键词：

D O I：

10.4315/0022-2747-39.5.353

中图分类号：

S8 [畜牧、动物医学、狩猎、蚕、蜂];

学科分类号：

0905 ;

摘要：

引用

页码：353 / 358

页数：6

共 65 条

[1] ASATOOR AM, 1963, LANCET, V2, P733
[2] ASKAR A, 1973, Chemie Mikrobiologie Technologie der Lebensmittel, V2, P65
[3] Barger G, 1909, J PHYSIOL-LONDON, V38, P343
[4] HISTAMINE AND TYRAMINE CONTENT OF YEAST PRODUCTS
BLACKWEL.B
MABBITT, LA
MARLEY, E
[J]. JOURNAL OF FOOD SCIENCE, 1969, 34 (01) : 47 - &
[5] HYPERTENSIVE INTERACTIONS BETWEEN MONOAMINE OXIDASE INHIBITORS AND FOODSTUFFS
BLACKWELL, B
MARLEY, E
PRICE, J
TAYLOR, D
[J]. BRITISH JOURNAL OF PSYCHIATRY, 1967, 113 (497) : 349 - +
[6] BLACKWELL B, 1963, LANCET, V2, P414
[7] BLACKWELL B, 1965, LANCET, V1, P938
[8] BLACKWELL B, 1965, LANCET, V1, P940
[9] BOULTON AA, 1970, CAN MED ASSOC J, V102, P1394
[10] CARCINOID TUMOURS AND PINEAPPLES
BRUCE, DW
[J]. JOURNAL OF PHARMACY AND PHARMACOLOGY, 1961, 13 (04) : 256 - &