PUBLICACIÓN
Proteomic approach to unveil the ochratoxin A repression by Debaryomyces hansenii and rosemary on Penicillium nordicum during dry-cured fermented sausages ripening
ACCEDER A LA PUBLICACIÓN:
Alvarez M., Delgado J., Nunez F., Roncero E., Andrade M.J.
2022 Food Control
Biotechnology (Q1), Food Science (Q1)
JCR: 6
SJR: 1.057
CITAS
30
DOI
10.1016/j.foodcont.2021.108695
EID
2-s2.0-85125912278
ISSN
0956-7135
BIBTEX
@article{_lvarez_2022, doi = {10.1016/j.foodcont.2021.108695}, url = {https://doi.org/10.1016%2Fj.foodcont.2021.108695}, year = 2022, month = {jul}, publisher = {Elsevier {BV}}, volume = {137}, pages = {108695}, author = {Micaela {\'{A}}lvarez and Josu{\'{e}} Delgado and F{\'{e}}lix N{\'{u}}{\~{n}}ez and Elia Roncero and Mar{\'{\i}}a J. Andrade}, title = {Proteomic approach to unveil the ochratoxin A repression by Debaryomyces hansenii and rosemary on Penicillium nordicum during dry-cured fermented sausages ripening}, journal = {Food Control} }
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