Proteomic evaluation of the effect of antifungal agents on Aspergillus westerdijkiae ochratoxin A production in a dry-cured fermented sausage-based medium

  1. Álvarez, M.
  2. Núñez, F.
  3. Delgado, J.
  4. Andrade, M.J.
  5. Rodrigues, P.
Zeitschrift:
International Journal of Food Microbiology

ISSN: 1879-3460 0168-1605

Datum der Publikation: 2022

Ausgabe: 379

Art: Artikel

DOI: 10.1016/J.IJFOODMICRO.2022.109858 GOOGLE SCHOLAR