PUBLICACIÓN
Biocontrol of ochratoxigenic Penicillium nordicum in dry-cured fermented sausages by Debaryomyces hansenii and Staphylococcus xylosus
Cebrian E., Nunez F., Alvarez M., Roncero E., Rodriguez M.
2022 INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
Food Science (Q1), Medicine (miscellaneous) (Q1), Microbiology (Q2), Safety, Risk, Reliability and Quality (Q1)
JCR: 5.4
SJR: 0.97
CITAS
21
DOI
10.1016/j.ijfoodmicro.2022.109744
EID
2-s2.0-85131572200
ISSN
0168-1605
EISSN
1879-3460
BIBTEX
@article{Cebri_n_2022, doi = {10.1016/j.ijfoodmicro.2022.109744}, url = {https://doi.org/10.1016%2Fj.ijfoodmicro.2022.109744}, year = 2022, month = {aug}, publisher = {Elsevier {BV}}, volume = {375}, pages = {109744}, author = {Eva Cebri{\'{a}}n and F{\'{e}}lix N{\'{u}}{\~{n}}ez and Micaela {\'{A}}lvarez and Elia Roncero and Mar Rodr{\'{\i}}guez}, title = {Biocontrol of ochratoxigenic Penicillium nordicum in dry-cured fermented sausages by Debaryomyces hansenii and Staphylococcus xylosus}, journal = {International Journal of Food Microbiology}}
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