<?xml version="1.0" encoding="UTF-8"?>
<references>
<reference>
  <a1>Moniente, M.</a1>
  <a2>García-Gonzalo, D.</a2>
  <a2>Llamas-Arriba, M.</a2>
  <a2>Virto, R.</a2>
  <a2>Ontañón Alonso, I.</a2>
  <a2>Pagán Tomás, R.</a2>
  <a2>Botello-Morte, L.</a2>
  <t1>Potential of histamine-degrading microorganisms and diamine oxidase (DAO) for the reduction of histamine accumulation along the cheese ripening process</t1>
  <t2>Food res. int.</t2>
  <sn/>
  <op/>
  <vo/>
  <ab/>
  <la>eng</la>
  <k1/>
  <pb/>
  <pp/>
  <yr>2022</yr>
  <ed/>
  <ul>http://zaguan.unizar.es/record/118801/files/texto_completo.pdf;
	http://zaguan.unizar.es/record/118801/files/texto_completo.jpg?subformat=icon;
	</ul>
  <no>Imported from Invenio.</no>
</reference>

</references>