Biogenic Amines in Dairy Products

Author:

Ladero V.,Linares D.M.,Pérez M.,del Rio B.,Fernández M.,Alvarez M.A.

Publisher

John Wiley & Sons, Ltd

Reference201 articles.

1. The problem of biogenic amines in fermented foods and the use of potential biogenic amine-degrading microorganisms as a solution;Alvarez;Trends in Food Science & Technology,2014

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3. The effect of storage temperatures and packaging methods on properties of Motal cheese;Andic;Journal of Dairy Science,2010

4. Factors affecting the production of putrescine from agmatine by Lactobacillus hilgardii XB isolated from wine;Arena;Journal of Applied Microbiology,2008

5. Acid stress responses in enterobacteria;Bearson;FEMS Microbiology Letters,1997

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