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Lynnes T, Horne SM, Prüß BM (2014). «ß-Phenylethylamine as a novel nutrient treatment to reduce bacterial contamination due to Escherichia coli O157:H7 on beef meat». Meat Sci.96 (1): 165–71. PMID23896151. doi:10.1016/j.meatsci.2013.06.030. «Acetoacetic acid (AAA) and ß-phenylethylamine (PEA) performed best in this experiment. On beef meat pieces, PEA reduced the bacterial cell count by 90% after incubation of the PEA-treated and E. coli-contaminated meat pieces at 10°C for one week.»
