Effect of Fermentation with Different Lactic Acid Bacteria Starter Cultures on Biogenic Amine Content and Ripening Patterns in Dry Fermented Sausages

by Federica Pasini, Francesca Soglia, Massimiliano Petracci, Maria Fiorenza Caboni, Sara Marziali, Chiara Montanari, Fausto Gardini, Luigi Grazia, Giulia Tabanelli
Published 2018-10-01