2012•European Food Research and TechnologyRequires access

Dietary exposure assessment of putrescine and cadaverine and derivation of tolerable levels in selected foods consumed in Austria

Elke Rauscher‐Gabernig, Robert Gabernig, Werner Brueller, Roland Grossgut, Friedrich Bauer, Peter Paulsen

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Key concepts: Cadaverine, Putrescine, Food science, Tyramine, Spermidine, Fermentation in food processing, Chemistry, Fermentation

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Dietary exposure assessment of putrescine and cadaverine and derivation of tolerable levels in selected foods consumed in Austria — Research Paper | ScholarLens