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Tryptamine accumulates in cheese mainly via the decarboxylation of tryptophan by lactic acid bacteria

David Arranz; Eva Fernández; Barbara Szekeres; Ana Carvalho; Beatriz del Rio; Begoña Redruello; Miguel A. Alvarez
Food Research International · Vol. 199 · pp. 115380 · 2025
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Bibliographic Information

JournalFood Research International
PublisherElsevier
Publication Date2025-01-01
Publication Year2025
Volume199
Pages115380
Document TypeJournal Article
eISSN0963-9969
DOI10.1016/j.foodres.2024.115380
SubjectAgricultural and Biological Sciences

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NARA Access Coverage1992-01-01~Current
Journal Homepagehttps://www.sciencedirect.com/science/journal/09639969
Publisher PageOpen Publisher Page
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