Impact of salt reduction on biogenic amines, fatty acids, microbiota, texture and sensory profile in traditional blood dry-cured sausages-Reference-Cited by-同舟云学术

Impact of salt reduction on biogenic amines, fatty acids, microbiota, texture and sensory profile in traditional blood dry-cured sausages

Published:2017-03 Issue: Volume:218 Page:129-136
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Laranjo Marta,Gomes Ana,Agulheiro-Santos Ana Cristina,Potes Maria Eduarda,Cabrita Maria João,Garcia Raquel,Rocha João Miguel,Roseiro Luísa Cristina,Fernandes Maria José,Fraqueza Maria João,Elias Miguel

Funder

PRODER

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference40 articles.

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3. Projected effect of dietary salt reductions on future cardiovascular disease;Bibbins-Domingo;New England Journal of Medicine,2010

4. Relationship between biogenic amine contents and the size of dry fermented sausages;Bover-Cid;Meat Science,1999

5. Salt reduction in slow fermented sausages affects the generation of aroma active compounds;Corral;Meat Science,2013

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