Dias, I.; Laranjo, M.; Potes, M.E.; Agulheiro-Santos, A.C.; Ricardo-Rodrigues, S.; Fialho, A.R.; Véstia, J.; Fraqueza, M.J.; Oliveira, M.; Elias, M.
Autochthonous Starter Cultures Are Able to Reduce Biogenic Amines in a Traditional Portuguese Smoked Fermented Sausage. Microorganisms 2020, 8, 686.
https://doi.org/10.3390/microorganisms8050686
AMA Style
Dias I, Laranjo M, Potes ME, Agulheiro-Santos AC, Ricardo-Rodrigues S, Fialho AR, Véstia J, Fraqueza MJ, Oliveira M, Elias M.
Autochthonous Starter Cultures Are Able to Reduce Biogenic Amines in a Traditional Portuguese Smoked Fermented Sausage. Microorganisms. 2020; 8(5):686.
https://doi.org/10.3390/microorganisms8050686
Chicago/Turabian Style
Dias, Igor, Marta Laranjo, Maria Eduarda Potes, Ana Cristina Agulheiro-Santos, Sara Ricardo-Rodrigues, Ana Rita Fialho, Joana Véstia, Maria João Fraqueza, Margarida Oliveira, and Miguel Elias.
2020. "Autochthonous Starter Cultures Are Able to Reduce Biogenic Amines in a Traditional Portuguese Smoked Fermented Sausage" Microorganisms 8, no. 5: 686.
https://doi.org/10.3390/microorganisms8050686
APA Style
Dias, I., Laranjo, M., Potes, M. E., Agulheiro-Santos, A. C., Ricardo-Rodrigues, S., Fialho, A. R., Véstia, J., Fraqueza, M. J., Oliveira, M., & Elias, M.
(2020). Autochthonous Starter Cultures Are Able to Reduce Biogenic Amines in a Traditional Portuguese Smoked Fermented Sausage. Microorganisms, 8(5), 686.
https://doi.org/10.3390/microorganisms8050686
