Latorre-Moratalla, M.L.
Comas-Basté, O.
Bover-Cid, S.
Vidal-Carou, M.C.
Funding for this research was provided by:
Direcció General de Recerca of the Generalitat de Catalunya (2014-01438 SGR)
Interministerial Commission for Science and Technology (CICYT) of the Ministerio de Educación y Ciencia (Spain) (AGL- AGL 2012-39995)
This article is maintained by: Elsevier
Article Title: Tyramine and histamine risk assessment related to consumption of dry fermented sausages by the Spanish population
Journal Title: Food and Chemical Toxicology
CrossRef DOI link to publisher maintained version: https://doi.org/10.1016/j.fct.2016.11.011
Content Type: article
Copyright: © 2016 Elsevier Ltd. All rights reserved.