Evaluation of the effect of clove essential oil as antifungal strategy in “salchichón”-type dry-cured fermented sausages

Literals

• ou:vecesCitado
  • 0
• dcterms:publisher
  • Food Control
• vivo:identifier
  • 2025-1018
• dcterms:creator
  • Roncero E.
• dcterms:contributor
  • Elia Roncero, Micaela Álvarez, María J. Andrade, Belén Peromingo, Josué Delgado
• bibo:issn
  • 0956-7135
• bibo:doi
  • 10.1016/j.foodcont.2025.111320
• ou:eid
  • 2-s2.0-105001243093
• fabio:hasPublicationYear
  • 2025
• ou:tipoPublicacion
  • Article
• dcterms:title
  • Evaluation of the effect of clove essential oil as antifungal strategy in “salchichón”-type dry-cured fermented sausages
• vcard:url
  • https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=105001243093&origin=inward
• ou:urlOrcid
  • https://doi.org/10.1016/j.foodcont.2025.111320
• ou:urlScopus
  • https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=105001243093&origin=inward
• bibo:volume
  • 175

Typed Literals

• ou:openaccess
  • True (xsd:boolean)

Relations

• ou:publicadaEnRevista
  • FOOD CONTROL

Inverse Relations

• Has related: ou:tienePublicacion
  • ANA BELÉN PEROMINGO ARÉVALO
  • JOSUÉ DELGADO PERÓN
  • MARÍA JESÚS ANDRADE GRACIA