The problem of biogenic amines in fermented foods and the use of potential biogenic amine-degrading microorganisms as a solution
Author:
Funder
Ministerio de Economía y Competitividad
Publisher
Elsevier BV
Subject
Food Science,Biotechnology
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4. Amino acid-decarboxylase activity of bacteria isolated from fermented pork sausages;Bover-Cid;International Journal of Food Microbiology,2000
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