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Palabras clave – provistas por la editorial

catecholamines; radish kimchi; Chonggak kimchi; cheese; biogenic amines; herby cheese; Kkakdugi; serotonin; screening method; storage conditions; putrescine; quality control; decarboxylase enzymes; food products; iodine feed; intervention methods; bowel diseases; tyramine; decarboxylase activity; plant-origin foods; nutrition; high hydrostatic pressure; Lactobacillus brevis; physico-chemical composition; artisanal cheese; free amino acid; histamine; gastrointestinal tract; culinary process; meat species; food quality; Bacillus spp.; inflammation; fermented soybean foods; quality index; polyamines; HPLC; public health; cadaverine; gastric cancer; kimchi; colon cancer; quality indexes; control; lactic acid bacteria; legislation–regulation; food safety; raw milk cheese; starter cultures; analytical determination; histamine intolerance; low-histamine diet; starter culture