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

Literals

dcterms:title
- Biocontrol of ochratoxigenic Penicillium nordicum in dry-cured fermented sausages by Debaryomyces hansenii and Staphylococcus xylosus
bibo:issn
- 0168-1605
dcterms:contributor
- Cebrian E., Nunez F., Alvarez M., Roncero E., Rodriguez M.
fabio:hasPublicationYear
- 2022
bibo:doi
- 10.1016/j.ijfoodmicro.2022.109744
bibo:eissn
- 1879-3460
ou:eid
- 2-s2.0-85131572200
ou: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}}
vivo:identifier
- 2022-173
dcterms:creator
- Cebrián E.
dcterms:publisher
- International Journal of Food Microbiology
ou:tipoPublicacion
- Article
vcard:url
- https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85131572200&origin=inward
ou:urlOrcid
- http://dx.doi.org/10.1016/j.ijfoodmicro.2022.109744
ou:urlScopus
- https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85131572200&origin=inward
bibo:volume
- 375