Biogenic amines formation and their importance in fermented foods.

Autor:	Fayzrakhmanov, D., Ziganshin, B., Nezhmetdinova, F., Shaydullin, R., Ekici, Kamil, Omer, Abdullah Khalid
Zdroj:	BIO Web of Conferences; 2020, Vol. 17, p1-5, 5p
Databáze:	Complementary Index
Externí odkaz:	Zobrazit plný text záznamu