Bioactive amines formation in milk by Lactococcus in the presence or not of rennet and NaCl at 20 and 32 °C
- 21 January 2003
- journal article
- Published by Elsevier in Food Chemistry
- Vol. 81 (4), 595-606
- https://doi.org/10.1016/s0308-8146(02)00502-2
Abstract
No abstract availableKeywords
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