
Biogenic amine production by Gram-positive bacteria isolated from Spanish dry-cured “chorizo” sausage treated with high pressure and kept in chilled storage
Keywords: فشار بالا; Gram-positive bacteria; Spanish dry-cured “chorizo” sausage; Lactic acid bacteria; Coagulase-negative staphylococci; Biogenic amines; Tyramine; High pressure; Chilled storage