Investigation of bacterial community and histamine production in fresh mackerel at low temperature storage.

Margareta G, Nakamura A, Nimura K, Yamazaki M, Oshima I, Kuda T, Takahashi H

DOI: 10.1371/journal.pone.0331331
Published: 2025
Container: PloS one
Publisher: Not recorded
Open access: yes

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Cite this work

BibTeX

@article{allodium:10.1371/journal.pone.0331331,
  title = {Investigation of bacterial community and histamine production in fresh mackerel at low temperature storage.},
  author = {Margareta G and Nakamura A and Nimura K and Yamazaki M and Oshima I and Kuda T and Takahashi H},
  year = {2025},
  journal = {PloS one},
  doi = {10.1371/journal.pone.0331331},
  url = {https://doi.org/10.1371/journal.pone.0331331}
}

RIS

TY  - JOUR
TI  - Investigation of bacterial community and histamine production in fresh mackerel at low temperature storage.
AU  - Margareta G
AU  - Nakamura A
AU  - Nimura K
AU  - Yamazaki M
AU  - Oshima I
AU  - Kuda T
AU  - Takahashi H
PY  - 2025
JO  - PloS one
DO  - 10.1371/journal.pone.0331331
UR  - https://doi.org/10.1371/journal.pone.0331331
ER  -

APA

G, M., A, N., K, N., M, Y., I, O., T, K., & H, T. (2025). Investigation of bacterial community and histamine production in fresh mackerel at low temperature storage.. PloS one. https://doi.org/10.1371/journal.pone.0331331

Source records

pubmed · retrieved 2026-09-27T16:09:23.081Z