Effect of rose polyphenols on oxidation, biogenic amines and microbial diversity in naturally dry fermented sausages

Published 2017 View Full Article

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Title
Effect of rose polyphenols on oxidation, biogenic amines and microbial diversity in naturally dry fermented sausages
Authors
Keywords
Sausage, Polyphenol, Oxidation, Biogenic amines, Microbial diversity
Journal
FOOD CONTROL
Volume 78, Issue -, Pages 324-330
Publisher
Elsevier BV
Online
2017-02-27
DOI
10.1016/j.foodcont.2017.02.054

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