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High Hydrostatic Pressure as a Tool to Reduce Formation of Biogenic Amines in Artisanal Spanish Cheeses.
Foods. 2018 Aug 30;7(9):137. doi: 10.3390/foods7090137.
Foods. 2018.
PMID: 30200217
Free PMC article.
Screening Method to Evaluate Amino Acid-Decarboxylase Activity of Bacteria Present in Spanish Artisanal Ripened Cheeses.
Espinosa-Pesqueira D, Roig-Sagués AX, Hernández-Herrero MM.
Espinosa-Pesqueira D, et al.
Foods. 2018 Nov 6;7(11):182. doi: 10.3390/foods7110182.
Foods. 2018.
PMID: 30404189
Free PMC article.
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