Effects of high hydrostatic pressure treatments on biogenic amine contents in goat cheeses during ripening

Article

Abstract: The application of high-pressure treatment to accelerate cheese ripening may influence the occurrenc

Palabras claves:

Biogenic amines, Cadaverine, Cheese, High-pressure, Histamine, Polyamines, Putrescine, Ripening, Spermidine, Tyramine

Autores:

Jordi Saldo, Novella-Rodríguez S., Veciana-Nogués M., Vidal-Carou M.

Fuentes:

scopus