Susceptibility of dry-cured tuna to oxidative deterioration and biogenic amines generation: I. Effect of NaCl content, antioxidant type and ageing
| Autor: | Roseiro, L.C., Santos, C., Gonçalves, H., Serrano, C., Aleixo, C., Partidário, A., Lourenço, A.R., Dias, M. Abreu, da Ponte, D.J.B. |
|---|---|
| Zdroj: | In Food Chemistry 1 August 2017 228:26-34 |
| Databáze: | ScienceDirect |
| Externí odkaz: |
|
Full Text from ScienceDirect