Biogenic amines in low- and reduced-fat dry fermented sausages formulated with konjac gel

  1. Ruiz-Capillas, C.
  2. Triki, M.
  3. Herrero, A.M.
  4. Jiménez-Colmenero, F.
Revue:
Journal of Agricultural and Food Chemistry

ISSN: 0021-8561,  1520-5118

Année de publication: 2012

Volumen: 60

Número: 36

Pages: 9242-9248

Type: Communication dans un congrès

DOI: 10.1021/JF302540C GOOGLE SCHOLAR
La source de données: Scopus