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

AuthID
 P-00S-3DY
10
Author(s)
Dias, I
·
Laranjo, M
·
Potes, ME
·
Ricardo Rodrigues, S
·
Fialho, AR
·
Vestia, J
·
Tipo de Documento
Article
Year published
2020
Publicado
in MICROORGANISMS, ISSN: 2076-2607
Volume: 8, Número: 5, Páginas: 686 (19)
Indexing
Wos®
Scopus®
Crossref®23
Handle®
Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-85084352719
Wos: WOS:000540222300067
Source Identifiers
ISSN: 2076-2607
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