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Histamine levels in fish samples collected from Serbian market in 2018 / Histamin u ribi dostupnoj na tržištu Srbije u 2018. godini
(Univerzitet u Novom Sadu - Naučni institut za prehrambene tehnologije, Novi Sad, 2019)
Histamine is a biogen amin, which is formed by decarboxylation of the histidine amino acid, under the action of the L-histidine-decarboxylase enzyme. High level of free histidine in fish meat, bacterial histidin decarboxylase ...