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Effect of milk origin on proteolysis and accumulation of biogenic amine during ripening of Dutch-type cheese
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Recommendations on risks of biogenic amines in cheese
Impact of Nisin-Producing Strains of Lactococcus lactis on the Contents of Bioactive Dipeptides, Free Amino Acids, and Biogenic Amines in Dutch-Type Cheese Models
Contents of Functionally Bioactive Peptides, Free Amino Acids, and Biogenic Amines in Dutch-Type Cheese Models Produced with Different Lactobacilli