Genetic and functional analysis of biogenic amine production capacity among starter and non-starter lactic acid bacteria isolated from artisanal cheeses

  1. Ladero, V.
  2. Martín, M.C.
  3. Redruello, B.
  4. Mayo, B.
  5. Flórez, A.B.
  6. Fernández, M.
  7. Alvarez, M.A.
Aldizkaria:
European Food Research and Technology

ISSN: 1438-2385,  1438-2377

Argitalpen urtea: 2015

Alea: 241

Zenbakia: 3

Orrialdeak: 377-383

Mota: Artikulua

DOI: 10.1007/S00217-015-2469-Z GOOGLE SCHOLAR
Datuen iturria: Scopus