PUBLICACIÓN

Potential of yeasts isolated from dry-cured ham to control ochratoxin A production in meat models

ACCEDER A LA PUBLICACIÓN: Scopus Orcid Dialnet

Peromingo B., Nunez F., Rodriguez A., Alia A., Andrade M.J.

2018 INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Food Science (Q1), Medicine (miscellaneous) (Q1), Microbiology (Q1), Safety, Risk, Reliability and Quality (Q1)

JCR: 4.006

SJR: 1.381


CITAS

53

DOI

10.1016/j.ijfoodmicro.2018.01.006

EID

2-s2.0-85040339913

ISSN

0168-1605

EISSN

1879-3460

BIBTEX

@article{Peromingo_2018,doi = {10.1016/j.ijfoodmicro.2018.01.006},url = {https://doi.org/10.1016%2Fj.ijfoodmicro.2018.01.006},year = 2018,month = {mar},publisher = {Elsevier {BV}},volume = {268},pages = {73--80},author = {Bel{\'{e}}n Peromingo and F{\'{e}}lix N{\'{u}}{\~{n}}ez and Alicia Rodr{\'{\i}}guez and Alberto Al{\'{\i}}a and Mar{\'{\i}}a J. Andrade},title = {Potential of yeasts isolated from dry-cured ham to control ochratoxin A production in meat models},journal = {International Journal of Food Microbiology}}


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