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
Document Type
Article
Year published
2025
Published
in APPLIED SCIENCES-BASEL, ISSN: 2076-3417
Volume: 15, Issue: 3, Pages: 1129 (16)
Indexing
Wos®
Scopus®
Crossref®
Google Scholar®
Publication Identifiers
Scopus: 2-s2.0-85217736275
Wos: WOS:001418475900001
Source Identifiers
ISSN: 2076-3417
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