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List of works by Maria Eduarda Potes

Autochthonous Starter Cultures Are Able to Reduce Biogenic Amines in a Traditional Portuguese Smoked Fermented Sausage

scientific article published on 08 May 2020

Characterisation of “Catalão” and “Salsichão” Portuguese traditional sausages with salt reduction

article

Food Microbiology

scientific article published on 04 April 2019

Impact of a 25% Salt Reduction on the Microbial Load, Texture, and Sensory Attributes of a Traditional Dry-Cured Sausage

scientific article published on 01 May 2020

Impact of salt reduction on biogenic amines, fatty acids, microbiota, texture and sensory profile in traditional blood dry-cured sausages.

scientific article

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