Effect of wine addition on microbiological characteristics, volatile molecule profiles and biogenic amine contents in

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Preparation of High-Quality Fermented Fish Product
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Fabio Coloretti1, Giulia Tabanelli1, Cristiana Chiavari2

  • 1Centro Interdipartimentale di Ricerca Industriale Agroalimentare, Università degli Studi di Bologna - Sede di Cesena - Piazza Goidanich 60, 47521 Cesena (FC), Italy.

Meat Science
|December 24, 2013
PubMed

Keywords:
Aroma profileBiogenic aminesFermented sausagesWine

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