[1]
Manca, G., Porcu, A., Ru, A., Salaris, M., Franco, M.A. and De Santis, E.P. 2015. Comparison of γ-aminobutyric acid and biogenic amine content of different types of ewe’s milk cheese produced in Sardinia, Italy. Italian Journal of Food Safety. 4, 2 (Jun. 2015). DOI:https://doi.org/10.4081/ijfs.2015.4700.