Reduction of histamine, putrescine and cadaverine by the bacteria Lacticaseibacillus casei depending on selected factors in the real condition of the dairy product
| Autor: | Klementová, Lucie, Purevdorj, Khatantuul, Butor, Irena, Jančová, Petra, Bábková, Dagmar, Buňka, František, Buňková, Leona |
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| Zdroj: | In Food Microbiology February 2024 117 |
| Databáze: | ScienceDirect |
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