Reduced Biogenic Amine Contents in Sauerkraut via Addition of Selected Lactic Acid Bacteria

AuthID
 P-002-HQK
5
Author(s)
el Saidy, S
·
el Badawy, AA
·
Tipo de Documento
Article
Year published
2011
Publicado
in FOOD CHEMISTRY, ISSN: 0308-8146
Volume: 129, Número: 4, Páginas: 1778-1782 (5)
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Publication Identifiers
SCOPUS: 2-s2.0-80051781610
Wos: WOS:000294979600062
Source Identifiers
ISSN: 0308-8146
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