Assessment of Coagulase ‐Negative Staphylococci and Lactic Acid Bacteria Isolated from Portuguese Dry Fermented Sausages as Potential Starters Based on Their Biogenic Amine Profile

Journal of Food Science, EarlyView.

Source: Journal of Food Science - September 5, 2018 Category: Food Science Authors: Cristina M.Alfaia , Irani M.Gouveia , Maria H.Fernandes , Maria J.Fernandes , TeresaSemedo ‐Lemsaddek , António S.Barreto , Maria J.Fraqueza Source Type: research