Formation of biogenic amines by proteolytic enterococci during cheese ripening
Author:
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Reference18 articles.
1. Bacterial sources of putrescine and cadaverine in chill stored vacuum-packaged beef
2. Biogenic amines: their importance in foods
3. Monoamine oxidase inhibitors and the cheese effect
4. Polyamines in food—implications for growth and health☆
5. Les entérocoques dans l'environnement proche de l'homme
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