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Effect of processing on proteolysis and biogenic amines formation in a Portuguese traditional dry-fermented ripened sausage “Chouriço Grosso de Estremoz e Borba PGI”

Food ChemistryBiomanufacturingEngineeringFood FermentationBorba Pgi ”Food AnalysisBiogenic Amines FormationBiochemical EngineeringBiotechnologyFood ProcessingFood QualityFood PreservativesFood TechnologyHealth Sciences