https://www.selleckchem.com/pr....oducts/cyclo-rgdyk.h
In addition, this review aims to explore control measures to prevent the access of histamine-producing microbiota to raw materials, as well as the formation of histamine in dairy products, such as a careful selection of starter cultures lacking the ability to produce histamine, or even the implementation of effective food processing technologies to reduce histamine-producing microbiota. Finally, the removal of histamine already formed in dairy products through histamine-degrading microorganisms or by enzymatic degradation will also
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