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Effect of Fermentation with Different Lactic Acid Bacteria Starter Cultures on Biogenic Amine Content and Ripening Patterns in Dry Fermented Sausages
Pasini, Federica, Soglia, Francesca, Petracci, Massimiliano, Caboni, Maria, Marziali, Sara, Montanari, Chiara, Gardini, Fausto, Grazia, Luigi, Tabanelli, GiuliaVolume:
10
Language:
english
Journal:
Nutrients
DOI:
10.3390/nu10101497
Date:
October, 2018
File:
PDF, 1.83 MB
english, 2018