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Journal: Foods, 2018
Volume: 7
Number: 137

Article: High Hydrostatic Pressure as a Tool to Reduce Formation of Biogenic Amines in Artisanal Spanish Cheeses
Authors: by Diana Espinosa-Pesqueira, Maria Manuela Hernández-Herrero and Artur X. Roig-Sagués
Link: https://www.mdpi.com/2304-8158/7/9/137

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