Lactobacillus casei strains isolated from cheese reduce...

International Journal of Food Microbiology 2012 Vol. 157; Iss. 2

Lactobacillus casei strains isolated from cheese reduce biogenic amine accumulation in an experimental model

Ana Herrero-Fresno, Noelia Martínez, Esther Sánchez-Llana, María Díaz, María Fernández, Maria Cruz Martin, Victor Ladero, Miguel A. Alvarez
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Volume:
157
Year:
2012
Language:
english
Pages:
1
DOI:
10.1016/j.ijfoodmicro.2012.06.002
File:
PDF, 661 KB
english, 2012
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