Free amino acids and biogenic amines in canned european eels: Influence of processing step, filling medium and storage time

1. Gómez-Limia, L.
2. Cutillas, R.
3. Carballo, J.
4. Franco, I.
5. Martínez, S.

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DOI: 10.3390/FOODS9101377 GOOGLE SCHOLAR lock_openOpen access editor

Data source: Scopus