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Biogenic amines in Zamorano cheese: factors involved in their accumulation

Patricia Combarros-Fuertes1, Domingo Fernández1, Ricardo Arenas1

  • 1Department of Food Hygiene and Technology, Faculty of Veterinary Science, University of Leon, 24071 León, Spain.

Journal of the Science of Food and Agriculture
|February 3, 2015
PubMed
Abstract

Keywords:
microbial countspasteurizationphenylethylamineproteolysisripeningtyramine

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