Tyramine, a biogenic agent in cheese: amount and factors affecting its formation, a systematic review

Sadighara P., Aghebat-Bekheir S., Shafaroodi H., Basaran B., Sadighara M.

FOOD PRODUCTION PROCESSING AND NUTRITION, cilt.6, sa.1, ss.1-9, 2024 (ESCI, Scopus)

• Yayın Türü: Makale / Derleme
• Cilt numarası: 6 Sayı: 1
• Basım Tarihi: 2024
• Doi Numarası: 10.1186/s43014-024-00223-x
• Dergi Adı: FOOD PRODUCTION PROCESSING AND NUTRITION
• Derginin Tarandığı İndeksler: Emerging Sources Citation Index (ESCI), Scopus, BIOSIS, Food Science & Technology Abstracts, Directory of Open Access Journals
• Sayfa Sayıları: ss.1-9
• Anahtar Kelimeler: Tyramine, Cheese, Bacterial species, Storage condition
• Recep Tayyip Erdoğan Üniversitesi Adresli: Evet