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Biologically active amines in fermented and non-fermented commercial soybean products from the Spanish market

Food ChemistryAgricultural ChemistryBiomanufacturingBiosynthesisFood FermentationEngineeringBiochemical EngineeringBiotechnologyFood BiotechnologyAlternative Protein SourceMicrobiologyActive AminesSpanish MarketBiomolecular EngineeringHealth Sciences