Portuguese cacholeira blood sausage: A first taste of its microbiota and volatile organic compounds.
Belleggia L, Ferrocino I, Reale A, Boscaino F, Di Renzo T, Corvaglia MR, Cocolin L, Milanović V, Cardinali F, Garofalo C, Clementi F, Aquilanti L, Osimani A.
Belleggia L, et al. Among authors: di renzo t.
Food Res Int. 2020 Oct;136:109567. doi: 10.1016/j.foodres.2020.109567. Epub 2020 Jul 21.
Food Res Int. 2020.
PMID: 32846606