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Journal: Nutrients, 2018
Volume: 10
Number: 1497
1497
Article: Effect of Fermentation with Different Lactic Acid Bacteria Starter Cultures on Biogenic Amine Content and Ripening Patterns in Dry Fermented Sausages
Authors: by Federica Pasini, Francesca Soglia, Massimiliano Petracci, Maria Fiorenza Caboni, Sara Marziali, Chiara Montanari, Fausto Gardini, Luigi Grazia and Giulia Tabanelli
Link: https://www.mdpi.com/2072-6643/10/10/1497

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