Comparison of γ-aminobutyric acid and biogenic amine content of different types of ewe’s milk cheese produced in Sardinia, Italy
Submitted: 8 September 2014
Accepted: 17 March 2015
Published: 24 June 2015
Accepted: 17 March 2015
Abstract Views: 3675
PDF: 3314
HTML: 298
HTML: 298
Publisher's note
All claims expressed in this article are solely those of the authors and do not necessarily represent those of their affiliated organizations, or those of the publisher, the editors and the reviewers. Any product that may be evaluated in this article or claim that may be made by its manufacturer is not guaranteed or endorsed by the publisher.
All claims expressed in this article are solely those of the authors and do not necessarily represent those of their affiliated organizations, or those of the publisher, the editors and the reviewers. Any product that may be evaluated in this article or claim that may be made by its manufacturer is not guaranteed or endorsed by the publisher.
1.
Manca G, Porcu A, Ru A, Salaris M, Franco MA, De Santis EP. Comparison of γ-aminobutyric acid and biogenic amine content of different types of ewe’s milk cheese produced in Sardinia, Italy. Ital J Food Safety [Internet]. 2015 Jun. 24 [cited 2024 Mar. 29];4(2). Available from: https://www.pagepressjournals.org/ijfs/article/view/ijfs.2015.4700
PAGEPress has chosen to apply the Creative Commons Attribution NonCommercial 4.0 International License (CC BY-NC 4.0) to all manuscripts to be published.