Evaluation of amino acid-decarboxylative microbiota throughout the ripening of an Italian PDO cheese produced using different manufacturing practices
Author:
Publisher
Wiley
Subject
Applied Microbiology and Biotechnology,General Medicine,Biotechnology
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2672.2008.03793.x/fullpdf
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4. Identification of the gene encoding a putative tyrosine decarboxylase of Carnobacterium divergens 508. Development of molecular tools for the detection of tyramine-producing bacteria;Coton;Food Microbiol,2004
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