@article{article4c7f5143,
title   = {Study of the volatile compounds of dry fermented sausage with salt reduction and its relationship with sensory acceptance},
author = {Almeida, Marcio Aurélio de and Fadda, Silvina G and Vicente, Miguel Ángel Sentandreu and Villanueva, Nilda Doris Montes and Pinto, Jair Sebastião da Silva and Castillo, Carmen Josefina Contreras},
year = {2024},
doi = {10.1186/s43014-024-00236-6},
journal   = {Food Production, Processing and Nutrition}
}