Impact of the Smoking Process on Biogenic Amine Levels in Traditional Dry-Cured Chorizo

AuthID
 P-00Z-KW5
3
Author(s)
Sousa, CS
·
Document Type
Article
Year published
2023
Published
in SEPARATIONS
Volume: 10, Issue: 12, Pages: 585 (11)
Indexing
Wos®
Scopus®
Crossref®
Google Scholar®
Publication Identifiers
Scopus: 2-s2.0-85180448679
Wos: WOS:001131265700001
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