@article{1956bbcb613a4e65a7006ea6a57dd453,
title = "Determination of sulphur and nitrogen compounds during the processing of dry fermented sausages and their relation to amino acid generation",
keywords = "sausage, sulphur compounds, nitrogen compounds, GC-MS, processing, fermentation",
author = "Sara Corral and Erich Leitner and Barbara Siegmund and Monica Flores",
year = "2016",
doi = "10.1016/j.foodchem.2015.06.009",
language = "English",
volume = "190",
pages = "657--664",
journal = "Food Chemistry",
issn = "1873-7072",
publisher = "Elsevier Limited",
}