Potential of histamine-degrading microorganisms and diamine oxidase (DAO) for the reduction of histamine accumulation along the cheese ripening process
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference77 articles.
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1. Insights into the microbiota and defects of present-day Gouda cheese productions;Current Opinion in Food Science;2023-08
2. Reduced formation of biogenic amines in low-salt Zhacai via fermentation under CO2-modified atmosphere;Food Research International;2023-01
3. High Dietary Histamine Induces Digestive Tract Oxidative Damage in Juvenile Striped Catfish (Pangasianodon hypophthalmus);Antioxidants;2022-11-17
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