Assessment of Coagulase-Negative Staphylococci and Lactic Acid Bacteria Isolated from Portuguese Dry Fermented Sausages as Potential Starters Based on Their Biogenic Amine Profile

AuthID
 P-00P-M3C
7
Author(s)
Gouveia, IM
·
Document Type
Article
Year published
2018
Published
in JOURNAL OF FOOD SCIENCE, ISSN: 0022-1147
Volume: 83, Issue: 10, Pages: 2544-2549 (6)
Indexing
Wos®
Scopus®
Google Scholar®
Publication Identifiers
Scopus: 2-s2.0-85053230497
Wos: WOS:000446665800018
Source Identifiers
ISSN: 0022-1147
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