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Journal: Appl. Sci., 2025
Volume: 15
Number: 1129

Article: Portuguese Traditional Dry-Fermented Sausages Processed with Liquid Smoke Flavoring: How This Alternative Technology Affects Proteolysis and Biogenic Amines Profile
Authors: by Ana Gomes-Bispo, Miguel Elias, Carlos Santos and Luisa Cristina Roseiro
Link: https://www.mdpi.com/2076-3417/15/3/1129

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