Susceptibility of Dry-Cured Tuna to Oxidation and Biogenic Amines Generation Related to Microbial Status and Salting/Curing Technology

AuthID
 P-00Q-Y54
6
Author(s)
Santos, C
·
Goncalves, H
·
Aleixo, C
·
Moniz, C
·
da Ponte, DJB
Document Type
Article
Year published
2019
Published
in LWT-FOOD SCIENCE AND TECHNOLOGY, ISSN: 0023-6438
Volume: 115
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Wos®
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Publication Identifiers
Scopus: 2-s2.0-85070254884
Wos: WOS:000487166400060
Source Identifiers
ISSN: 0023-6438
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