Effects of environmental conditions and substrate on growth and ochratoxin A production by Penicillium verrucosum and Penicillium nordicum: Relative risk assessment of OTA in dry-cured meat products

  1. Sánchez-Montero, L.
  2. Córdoba, J.J.
  3. Peromingo, B.
  4. Álvarez, M.
  5. Núñez, F.
Aldizkaria:
Food Research International

ISSN: 1873-7145,  0963-9969

Argitalpen urtea: 2019

Alea: 121

Orrialdeak: 604-611

Mota: Artikulua

DOI: 10.1016/J.FOODRES.2018.12.025 GOOGLE SCHOLAR
Datuen iturria: Scopus