Potential of histamine-degrading microorganisms and diamine oxidase (DAO) for the reduction of histamine accumulation along the cheese ripening process-Reference-Cited by-同舟云学术

Potential of histamine-degrading microorganisms and diamine oxidase (DAO) for the reduction of histamine accumulation along the cheese ripening process

Published:2022-10 Issue: Volume:160 Page:111735
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Moniente Marta,García-Gonzalo Diego,Llamas-Arriba Mª Goretti,Virto Raquel,Ontañón Ignacio,Pagán Rafael,Botello-Morte Laura

Publisher

Elsevier BV

Subject

Food Science

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