BASHIRY, Moein; HOSSEINI, Hedayat; MOHAMMADI, Abdorreza; SADEGHI, Ehsan; KARIMIAN-KHOSROSHAHI, Nader; BARBA, Francisco J.; MOUSAVI KHANEGHAH, Amin. Industrial and culinary practice effects on biologically active polyamines level in turkey meat. Quality Assurance and Safety of Crops & Foods, Singapore, v. 13, n. 2, p. 67–78, 2021. DOI: 10.15586/qas.v13i2.775. Disponível em: https://qascf.com/index.php/qas/article/view/775. Acesso em: 7 nov. 2024.