Unravelling microbial populations and volatile organic compounds of artisan fermented liver sausages manufactured in Central Italy.
Belleggia L, Ferrocino I, Reale A, Haouet MN, Corvaglia MR, Milanović V, Boscaino F, Di Renzo T, Di Bella S, Borghi M, Farneti S, Cesaro C, Garofalo C, Cardinali F, Aquilanti L, Musari E, Cocolin L, Osimani A.
Belleggia L, et al. Among authors: farneti s.
Food Res Int. 2022 Apr;154:111019. doi: 10.1016/j.foodres.2022.111019. Epub 2022 Feb 17.
Food Res Int. 2022.
PMID: 35337592