PUBLICACIÓN
Potential of yeasts isolated from dry-cured ham to control ochratoxin A production in meat models
ACCEDER A LA PUBLICACIÓN:
Peromingo Arévalo, Ana Belén, Núñez Breña, Félix, Rodríguez Jiménez, Alicia, Alía Muñoz, Alberto, Andrade Gracia, María Jesús
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
55
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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