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. 2020 Jul 3;10(7):272. doi: 10.3390/metabo10070272

Figure 4.

Figure 4

Intensities of biogenic amines in in vitro digests of meat products. Shown are four biogenic amines which showed significantly higher levels (FDR-corrected p-value < 0.05) in fermented sausages (n = 12) compared to non-processed pork (n = 18).