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Susceptibility of dry-cured tuna to oxidative deterioration and biogenic amines generation: I. Effect of NaCl content, antioxidant type and ageing

DOI

24

Citations

33

References

2017

Year

L.C. Roseiro, C. Santos, H. Gonçalves, Carmo Serrano, Cristina Aleixo, Ana Partidário, A.R. Lourenço, M. Abreu Dias, D. J. B. DA PONTE
Food Chemistry

References

YearCitations

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