Proteomic approach to unveil the ochratoxin A repression by Debaryomyces hansenii and rosemary on Penicillium nordicum during dry-cured fermented sausages ripening

Literals

ou: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} }
ou:tipoPublicacion
- Article
fabio:hasPublicationYear
- 2022
dcterms:publisher
- Food Control
bibo:doi
- 10.1016/j.foodcont.2021.108695
vivo:identifier
- 2022-768
bibo:issn
- 0956-7135
ou:eid
- 2-s2.0-85125912278
dcterms:creator
- Álvarez M.
dcterms:contributor
- Alvarez M., Delgado J., Nunez F., Roncero E., Andrade M.J.
dcterms:title
- Proteomic approach to unveil the ochratoxin A repression by Debaryomyces hansenii and rosemary on Penicillium nordicum during dry-cured fermented sausages ripening
vcard:url
- https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85125912278&origin=inward
ou:urlOrcid
- https://doi.org/10.1016/j.foodcont.2021.108695
ou:urlScopus
- https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85125912278&origin=inward
bibo:volume
- 137