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Controlling Biogenic Amines in Traditional Food Fermentations in Regional Europe (BIAMFOOD)
Date du début: 1 févr. 2008, Date de fin: 31 janv. 2011,
...n, the potential of microorganisms to form BA is analyzed; during the fermentation process the physiological conditions that result in BA formation are controlled and at the end of the chain the survival of microorganisms producing BA in the digestive tract is analyzed and their effect on the consumer considered."
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