Concepedia

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Biogenic amine formation in Nham, a Thai fermented sausage, and the reduction by commercial starter culture, Lactobacillus plantarum BCC 9546

DOI

67

Citations

23

References

2011

Year

Amonlaya Tosukhowong, Wonnop Visessanguan, Laphaslada Pumpuang, Preenapha Tepkasikul, Atikorn Panya, Ruud Valyasevi
Food Chemistry

References

YearCitations

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