Impact of Sumac, Cumin, Black Pepper and Red Pepper Extracts in the Development of Foodborne Pathogens and Formation of Biogenic Amines

AuthID
 P-00W-D0V
5
Author(s)
Özogul, F
·
Küley, E
·
Küley, F
·
Kulawik, P
·
Tipo de Documento
Article
Year published
2022
Publicado
in European Food Research and Technology, ISSN: 1438-2377
Volume: 248, Número: 7, Páginas: 1803-1813
Indexing
Scopus®
Crossref®4
Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-85127610492
Source Identifiers
ISSN: 1438-2377
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