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Page 1
Biogenic Amine Contents and Microbial Characteristics of Cambodian Fermented Foods.
Foods. 2020 Feb 15;9(2):198. doi: 10.3390/foods9020198.
Foods. 2020.
PMID: 32075284
Free PMC article.
Identification, Classification and Screening for γ-Amino-butyric Acid Production in Lactic Acid Bacteria from Cambodian Fermented Foods.
Ly D, Mayrhofer S, Agung Yogeswara IB, Nguyen TH, Domig KJ.
Ly D, et al.
Biomolecules. 2019 Nov 22;9(12):768. doi: 10.3390/biom9120768.
Biomolecules. 2019.
PMID: 31766706
Free PMC article.
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HPLC analysis of serotonin, tryptamine, tyramine, and the hydroxycinnamic acid amides of serotonin and tyramine in food vegetables.
Ly D, Kang K, Choi JY, Ishihara A, Back K, Lee SG.
Ly D, et al.
J Med Food. 2008 Jun;11(2):385-9. doi: 10.1089/jmf.2007.514.
J Med Food. 2008.
PMID: 18598185
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