Autochthonous Starter Cultures Are Able to Reduce Biogenic Amines in a Traditional Portuguese Smoked Fermented Sausage

Traditional smoked fermented sausages are highly appreciated in Portugal and are mostly manufactured according to traditional procedures. The aim of the present work was to evaluate the effect of autochthonous starter cultures on the safety and quality of a smoked fermented sausage, Painho da Beira...

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Detalles Bibliográficos
Autores principales: Dias, Igor, Laranjo, Marta, Potes, Maria Eduarda, Agulheiro-Santos, Ana Cristina, Ricardo-Rodrigues, Sara, Fialho, Ana Rita, Véstia, Joana, Fraqueza, Maria João, Oliveira, Margarida, Elias, Miguel
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7285050/
https://www.ncbi.nlm.nih.gov/pubmed/32397076
http://dx.doi.org/10.3390/microorganisms8050686

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7285050/
https://www.ncbi.nlm.nih.gov/pubmed/32397076
http://dx.doi.org/10.3390/microorganisms8050686

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