Tyramine and histamine risk assessment related to consumption of dry fermented sausages by the Spanish population
| Autor: | Latorre-Moratalla, M.L., Comas-Basté, O., Bover-Cid, S., Vidal-Carou, M.C. |
|---|---|
| Zdroj: | In Food and Chemical Toxicology January 2017 99:78-85 |
| Databáze: | ScienceDirect |
| Externí odkaz: |
|
Full Text from ScienceDirect