Article Versions Notes

Tofalo R, Perpetuini G, Battistelli N, Pepe A, Ianni A, Martino G, Suzzi G. Accumulation γ-Aminobutyric Acid and Biogenic Amines in a Traditional Raw Milk Ewe’s Cheese. Foods. 2019; 8(9):401. https://doi.org/10.3390/foods8090401

Tofalo, Rosanna, Giorgia Perpetuini, Noemi Battistelli, Alessia Pepe, Andrea Ianni, Giuseppe Martino, and Giovanna Suzzi. 2019. "Accumulation γ-Aminobutyric Acid and Biogenic Amines in a Traditional Raw Milk Ewe’s Cheese" Foods 8, no. 9: 401. https://doi.org/10.3390/foods8090401

Tofalo, R., Perpetuini, G., Battistelli, N., Pepe, A., Ianni, A., Martino, G., & Suzzi, G. (2019). Accumulation γ-Aminobutyric Acid and Biogenic Amines in a Traditional Raw Milk Ewe’s Cheese. Foods, 8(9), 401. https://doi.org/10.3390/foods8090401