PUBLICACIÓN

Biocontrol of ochratoxigenic Penicillium nordicum in dry-cured fermented sausages by Debaryomyces hansenii and Staphylococcus xylosus

Logo Open Access

ACCEDER A LA PUBLICACIÓN: Scopus Orcid

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}}


AUTORES DE LA UEX