Impact of the Smoking Process on Biogenic Amine Levels in Traditional Dry-Cured Chorizo

AuthID
 P-00Z-KW5
3
Author(s)
Tipo de Documento
Article
Year published
2023
Publicado
in SEPARATIONS
Volume: 10, Número: 12, Páginas: 585 (11)
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Wos®
Scopus®
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Publication Identifiers
SCOPUS: 2-s2.0-85180448679
Wos: WOS:001131265700001
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