Portuguese Traditional Dry-Fermented Sausages Processed with Liquid Smoke Flavoring: How This Alternative Technology Affects Proteolysis and Biogenic Amines Profile

AuthID
 P-018-2QJ
4
Author(s)
Gomes-Bispo, A
·
Santos, C
·
Roseiro, LC
Tipo de Documento
Article
Year published
2025
Publicado
in APPLIED SCIENCES-BASEL, ISSN: 2076-3417
Volume: 15, Número: 3, Páginas: 1129 (16)
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Scopus®
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Publication Identifiers
SCOPUS: 2-s2.0-85217736275
Wos: WOS:001418475900001
Source Identifiers
ISSN: 2076-3417
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