| dc.contributor.author | Akyol, V. and Kundakçı, A. and Ergönül, B. | |
| dc.date.accessioned | 2020-07-02T06:08:27Z | |
| dc.date.available | 2020-07-02T06:08:27Z | |
| dc.date.issued | 2018 | |
| dc.identifier.citation | cited By 0 | |
| dc.identifier.uri | https://www.scopus.com/inward/record.uri?eid=2-s2.0-85063193378&doi=10.7546%2fCRABS.2018.12.07&partnerID=40&md5=4d5afa630ce03aaf0ff5d1e6d8baff71 | |
| dc.identifier.uri | http://hdl.handle.net/20.500.12481/11656 | |
| dc.description.abstract | Putrescine, cadaverine, histamine and tyramine contents of tarhana powder and chips samples collected from Maraş Region of Turkey were determined. Twenty-two powder and 19 chips tarhana samples were used for this research. Tarhana chips samples were analyzed for the first time in this project. As results of the study, average putrescine, cadaverine, histamine and tyramine contents of tarhana powder samples were 0.27 ppm, 0.22 ppm, 0.37 ppm and 0.96 ppm, respectively, whereas these values were 0.21 ppm, 0.49 ppm, 0.36 ppm and 0.33 ppm for tarhana chips samples. © 2018, Academic Publishing House. All rights reserved. | |
| dc.language.iso | English | |
| dc.publisher | Academic Publishing House | |
| dc.title | Biogenic amine contents of tarhana powder and chips (A cereal based fermented food) | |
| dc.type | Article | |
| dc.contributor.department | Celal Bayar University, Engineering Faculty, Food Engineering Department, Muradiye Manisa, Turkey | |
| dc.identifier.DOI-ID | 10.7546/CRABS.2018.12.07 | |
| dc.identifier.volume | 71 | |
| dc.identifier.pages | 1638-1644 | |
