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Histamine and biogenic amines in fermentation Alcoholic beverages are made by fermentation, and histamine levels are generally high in fermented foods

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A green protocol for efficient discovery of novel natural compounds: characterization of new ginsenosides from the stems and leaves of Panax ginseng as a case study

The intended peptide sequence remains: GlyGluProProProGlyLysProAlaAspAspAlaGlyLeuVal The short notation is GEPPPGKPADDAGLV