Komprda, T <br/><br/>
Tyramine production in Dutch-type semi-hard cheese from two different producers.  [electronic resource] 

 -  Food microbiology  Apr 2008 
 - 219-27 p.  digital 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>1095-9998 
<br/><br/><label>Standard No.: </label>10.1016/j.fm.2007.11.006  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Cheese--analysis<br/>Colony Count, Microbial<br/>Dietary Fats--metabolism<br/>Dose-Response Relationship, Drug<br/>Enterococcus--metabolism<br/>Food Microbiology<br/>Gene Expression Regulation, Enzymologic<br/>Lactobacillus--metabolism<br/>Polymerase Chain Reaction<br/>Time Factors<br/>Tyramine--analysis<br/>Tyrosine Decarboxylase--genetics