Article10.4315/0362-028x.jfp-15-041
Changes in the Content of Biogenic Amines and Fatty Acids in High Pressure-Processed Carp Flesh ()
Martin Křı́žek,Kateřina Matějková,Eva Dadáková,J. Špička,František Vácha,Naděžda Vrchotová-2015-07-27-Journal of Food Protection
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Keywords
CadaverinePutrescineTyramineTryptamineChemistryFleshFood scienceSpermidine
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