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Biogenic amine formation and oxidation by Staphylococcus xylosus strains from artisanal fermented sausages
M. Martuscelli, M.A. Crudele, F. Gardini, G. SuzziVolume:
31
Year:
2000
Language:
english
Pages:
5
DOI:
10.1046/j.1365-2672.2000.00796.x
File:
PDF, 66 KB
english, 2000