Rosmarinus officinalis reduces the ochratoxin A production by Aspergillus westerdijkiae in a dry-cured fermented sausage-based medium

  1. Álvarez, M.
  2. Andrade, M.J.
  3. Delgado, J.
  4. Núñez, F.
  5. Román, Á.-C.
  6. Rodrigues, P.
Journal:
Food Control

ISSN: 0956-7135

Year of publication: 2023

Volume: 145

Type: Article

DOI: 10.1016/J.FOODCONT.2022.109436 GOOGLE SCHOLAR
Data source: Scopus