Proteomic evaluation of the effect of antifungal agents on Aspergillus westerdijkiae ochratoxin A production in a dry-cured fermented sausage-based medium

Literals

dcterms:creator
- Álvarez M.
bibo:issn
- 0168-1605
ou:eid
- 2-s2.0-85135511688
bibo:eissn
- 1879-3460
ou:bibtex
- @article{Álvarez2022,title = {Proteomic evaluation of the effect of antifungal agents on Aspergillus westerdijkiae ochratoxin A production in a dry-cured fermented sausage-based medium},journal = {International Journal of Food Microbiology},year = {2022},volume = {379},author = {?lvarez, M. and N{\'u}{\~n}ez, F. and Delgado, J. and Andrade, M.J. and Rodrigues, P.}}
vivo:identifier
- 2022-767
bibo:doi
- 10.1016/j.ijfoodmicro.2022.109858
dcterms:contributor
- Alvarez M., Nunez F., Delgado J., Andrade M.J., Rodrigues P.
fabio:hasPublicationYear
- 2022
dcterms:publisher
- International Journal of Food Microbiology
ou:tipoPublicacion
- Article
dcterms:title
- Proteomic evaluation of the effect of antifungal agents on Aspergillus westerdijkiae ochratoxin A production in a dry-cured fermented sausage-based medium
vcard:url
- https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85135511688&origin=inward
ou:urlOrcid
- http://dx.doi.org/10.1016/j.ijfoodmicro.2022.109858
ou:urlScopus
- https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85135511688&origin=inward
bibo:volume
- 379