PUBLICACIÓN
Effect of Spanish smoked paprika “Pimentón de La Vera” on control of ochratoxin A and aflatoxins production on a dry-cured meat model system
ACCEDER A LA PUBLICACIÓN:
Sanchez-Montero L., Cordoba J.J., Alia A., Peromingo B., Nunez F.
2019 INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
Food Science (Q1), Medicine (miscellaneous) (Q1), Microbiology (Q1), Safety, Risk, Reliability and Quality (Q1)
JCR: 4.187
SJR: 1.364
CITAS
15
DOI
10.1016/j.ijfoodmicro.2019.108303
EID
2-s2.0-85070720898
ISSN
0168-1605
EISSN
1879-3460
BIBTEX
@article{Córdoba2019,title = {Effect of Spanish smoked paprika ?Piment{\'o}n de La Vera? on control of ochratoxin A and aflatoxins production on a dry-cured meat model system},journal = {International Journal of Food Microbiology},year = {2019},volume = {308},author = {S{\'a}nchez-Montero, L. and C{\'o}rdoba, J.J. and Al{\'i}a, A. and Peromingo, B. and N{\'u}{\~n}ez, F.}}
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