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Corona O, Cinquanta L, Li Citra C, Mazza F, Ferrantelli V, Cammilleri G, Marconi E, Cuomo F, Messia MC. Evolution of Free Amino Acids, Histamine and Volatile Compounds in the Italian Anchovies (Engraulis encrasicolus L.) Sauce at Different Ripening Times. Foods. 2023; 12(1):126. https://doi.org/10.3390/foods12010126

Corona, Onofrio, Luciano Cinquanta, Caterina Li Citra, Francesca Mazza, Vincenzo Ferrantelli, Gaetano Cammilleri, Emanuele Marconi, Francesca Cuomo, and Maria Cristina Messia. 2023. "Evolution of Free Amino Acids, Histamine and Volatile Compounds in the Italian Anchovies (Engraulis encrasicolus L.) Sauce at Different Ripening Times" Foods 12, no. 1: 126. https://doi.org/10.3390/foods12010126

Corona, O., Cinquanta, L., Li Citra, C., Mazza, F., Ferrantelli, V., Cammilleri, G., Marconi, E., Cuomo, F., & Messia, M. C. (2023). Evolution of Free Amino Acids, Histamine and Volatile Compounds in the Italian Anchovies (Engraulis encrasicolus L.) Sauce at Different Ripening Times. Foods, 12(1), 126. https://doi.org/10.3390/foods12010126