6 results on '"Moniente, Marta"'
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2. Potential of histamine-degrading microorganisms and diamine oxidase (DAO) for the reduction of histamine accumulation along the cheese ripening process
3. The significance of cheese sampling in the determination of histamine concentration: Distribution pattern of histamine in ripened cheeses
4. Analytical strategies for the determination of biogenic amines in dairy products
5. Identification by means of molecular tools of the microbiota responsible for the formation of histamine accumulated in commercial cheeses in Spain
6. Histamine accumulation in dairy products: Microbial causes, techniques for the detection of histamine‐producing microbiota, and potential solutions
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