Biocontrol of Penicillium griseofulvum to reduce cyclopiazonic acid contamination in dry-fermented sausages

Literals

ou:eid
- 2-s2.0-85059461757
fabio:hasPublicationYear
- 2019
bibo:doi
- 10.1016/j.ijfoodmicro.2018.12.027
dcterms:contributor
- Delgado J., Peromingo B., Rodriguez A., Rodriguez M.
bibo:eissn
- 1879-3460
dcterms:creator
- Delgado J.
ou:bibtex
- @article{Rodriguez2019,title = {Biocontrol of Penicillium griseofulvum to reduce cyclopiazonic acid contamination in dry-fermented sausages},journal = {International Journal of Food Microbiology},year = {2019},volume = {293},pages = {1-6},author = {Delgado, J. and Peromingo, B. and Rodr{\'i}guez, A. and Rodr{\'i}guez, M.}}
vivo:identifier
- 2019-1138
bibo:issn
- 0168-1605
bibo:page_range
- 1-6
dcterms:publisher
- International Journal of Food Microbiology
ou:tipoPublicacion
- Article
dcterms:title
- Biocontrol of Penicillium griseofulvum to reduce cyclopiazonic acid contamination in dry-fermented sausages
vcard:url
- https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85059461757&origin=inward
ou:urlOrcid
- http://dx.doi.org/10.1016/j.ijfoodmicro.2018.12.027
ou:urlScopus
- https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85059461757&origin=inward
bibo:volume
- 293