Publication | Open Access
Lactobacillus casei strains isolated from cheese reduce biogenic amine accumulation in an experimental model
96
Citations
42
References
2012
Year
Food FermentationLactic Acid BacteriaBacteriologyBiotechnologyLactobacillus Casei StrainsFood MicrobiologyMicrobiologyPublic HealthBiogenic Amine AccumulationFood SafetyExperimental ModelHealth Sciences
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