[SpringerBriefs in Molecular Science] Chemical Evolution of Nitrogen-based Compounds in Mozzarella Cheeses || Biogenic Amines in Cheeses: Types and Typical Amounts
- 作者Barone, Caterina; Barebera, Marcella; Barone, Michele; Parisi, Salvatore; Zaccheo, Aleardo
- 文件大小273.22KB
- 发表时间2018
- DOI10.1007/978-3-319-65739-4_1
- 页码1-18
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