Reduction of biogenic amine content in Dutch-type cheese as affected by the applied adjunct culture
Richard Adámek, Vendula Pachlová, Richardos Nikolaos Salek, Irena Němečková, František Buňka, Leona Buňková
Topics & Concepts
AdjunctBiogenic amineTyramineFood sciencePutrescineRipeningChemistryBiochemistryLinguisticsReceptorNeurotransmitterPhilosophyEnzymePolyamine Metabolism and ApplicationsProbiotics and Fermented FoodsProtein Hydrolysis and Bioactive Peptides