Portuguese cacholeira blood sausage: A first taste of its microbiota and volatile organic compounds-Reference-Cited by-同舟云学术

Portuguese cacholeira blood sausage: A first taste of its microbiota and volatile organic compounds

Published:2020-10 Issue: Volume:136 Page:109567
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Belleggia Luca,Ferrocino Ilario^ORCID,Reale Anna^ORCID,Boscaino Floriana,Di Renzo Tiziana,Corvaglia Maria Rita,Cocolin Luca,Milanović Vesna,Cardinali Federica,Garofalo Cristiana^ORCID,Clementi Francesca,Aquilanti Lucia,Osimani Andrea^ORCID

Publisher

Elsevier BV

Subject

Food Science

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