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Can the Contents of Biogenic Amines in Olomoucké Tvarůžky Cheeses Be Risky for Consumers?

Eva Samková1, Eva Dadáková2, Kateřina Matějková2

  • 1Department of Food Biotechnologies and Agricultural Products' Quality, Faculty of Agriculture and Technology, University of South Bohemia in České Budějovice, Studentská 1668, 370 05 České Budějovice, Czech Republic.

Foods (Basel, Switzerland)
|February 13, 2025
PubMed

Keywords:
active aciditybatchbiogenic aminespolyaminessalt contentshapesmear-ripened cheesesstorage

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