Review of the potential of bioactive compounds in seaweed to reduce histamine formation in fish and fish products. Italian Journal of Food Safety, [S. l.], v. 14, n. 1, 2025. DOI: 10.4081/ijfs.2025.12994. Disponível em: https://www.pagepressjournals.org/ijfs/article/view/12994. Acesso em: 31 mar. 2026.