Autochthonous Starter Cultures Are Able to Reduce Biogenic Amines in a Traditional Portuguese Smoked Fermented Sausage

AuthID
 P-00S-3DY
10
Author(s)
Rita Fialho, AR
·
Vestia, J
·
Document Type
Article
Year published
2020
Published
in MICROORGANISMS, ISSN: 2076-2607
Volume: 8, Issue: 5
Indexing
Wos®
Scopus®
Google Scholar®
Publication Identifiers
Scopus: 2-s2.0-85084352719
Wos: WOS:000540222300067
Source Identifiers
ISSN: 2076-2607
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