| 作者：Saeko Ishii , Hajime Takahashi ... |
| 来源：[J].Food Chemistry(IF 3.334), 2012, Vol.130 (3), pp.569-574Elsevier |
| 摘要：Abstract(#br)Occasionally, quantities higher than 1000 mg/kg of histamine (Hm) accumulate in salted and fermented fish products by the histidine decarboxylase of halophilic lactococci Tetragenococcus sp. In a total of 200 isolates from fish nukazuke (salted and fermented fis... |
全文获取| 作者：Saeko Ishii , Hajime Takahashi ... |
| 来源：[J].Food Chemistry(IF 3.334), 2012, Vol.130 (3), pp.569-574CrossRef |