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Journal: MicroorganismsVolume: 8Number: 686
Article: Autochthonous Starter Cultures Are Able to Reduce Biogenic Amines in a Traditional Portuguese Smoked Fermented Sausage
- Authors:
- Igor Dias1,2,3,*,
- Marta Laranjo1 and
- Maria Eduarda Potes1,4
- et al.
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