PubAg

Main content area

MLA

Santos, Carlos, et al. "Susceptibility of Dry-cured Tuna to Oxidation and Biogenic Amines Generation Related to Microbial Status and Salting/curing Technology." Lebensmittel-Wissenschaft + [i.e. und] Technologie, doi: 10.1016/j.lwt.2019.108420

APA

Santos, C., Roseiro, C., Gonçalves, H., Aleixo, C., Moniz, C., & da Ponte, D. J.B. (2019). Susceptibility of dry-cured tuna to oxidation and biogenic amines generation related to microbial status and salting/curing technology. Lebensmittel-Wissenschaft + [i.e. und] Technologie, , . doi: 10.1016/j.lwt.2019.108420

Chicago

Santos, Carlos, Cristina Roseiro, Helena Gonçalves, Cristina Aleixo, Carlos Moniz, and Duarte J.B da Ponte. "Susceptibility of dry-cured tuna to oxidation and biogenic amines generation related to microbial status and salting/curing technology" Lebensmittel-Wissenschaft + [i.e. und] Technologie (2019): 108420. doi: 10.1016/j.lwt.2019.108420