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International dairy journal, v.43, 2015년, pp.61 - 69
Guarcello, R. , Diviccaro, A. , Barbera, M. , Giancippoli, E. , Settanni, L. , Minervini, F. , Moschetti, G. , Gobbetti, M.
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Twenty Apulian and Sicilian cheeses were analysed for their concentrations of eight biogenic amines (BAs), free amino acids, pH, water activity, and subjected to microbiological characterisation. In addition, lactic acid bacteria isolated from cheeses were assayed for their capacity to generate BAs....
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