Bioactive amines formation in milk by Lactococcus in the presence or not of rennet and NaCl at 20 and 32 o C

Author： Santos W.C.   Souza M.R.   Cerqueira M.M.O.P.   Gloria M.B.A.  

Publisher： Elsevier

ISSN： 0308-8146

Source： Food Chemistry, Vol.81, Iss.4, 2003-06, pp. : 595-606

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