@prefix config: . @prefix meta: . @prefix rdf: . @prefix rdfs: . @prefix xsd: . @prefix owl: . @prefix dc: . @prefix dcmitype: . @prefix dcterms: . @prefix foaf: . @prefix geo: . @prefix om: . @prefix locn: . @prefix schema: . @prefix skos: . @prefix dbpedia: . @prefix p: . @prefix yago: . @prefix units: . @prefix geonames: . @prefix prv: . @prefix prvTypes: . @prefix doap: . @prefix void: . @prefix ir: . @prefix ou: . @prefix teach: . @prefix time: . @prefix datex: . @prefix aiiso: . @prefix vivo: . @prefix bibo: . @prefix fabio: . @prefix vcard: . @prefix swrcfe: . @prefix frapo: . @prefix org: . @prefix ei2a: . @prefix pto: . bibo:issn "0168-1605"; vcard:url ; ou:urlOrcid ; dcterms:contributor "Peromingo B., Nunez F., Rodriguez A., Alia A., Andrade M.J."; dcterms:title "Potential of yeasts isolated from dry-cured ham to control ochratoxin A production in meat models"; bibo:eissn "1879-3460"; ou:editorial "Elsevier Science"; ou:eid "2-s2.0-85040339913"; dcterms:publisher "International Journal of Food Microbiology"; bibo:volume "268"; ou:urlDialnet ; ou:vecesCitado "53"^^xsd:integer; ou:bibtex "@article{Peromingo_2018,doi = {10.1016/j.ijfoodmicro.2018.01.006},url = {https://doi.org/10.1016%2Fj.ijfoodmicro.2018.01.006},year = 2018,month = {mar},publisher = {Elsevier {BV}},volume = {268},pages = {73--80},author = {Bel{\\'{e}}n Peromingo and F{\\'{e}}lix N{\\'{u}}{\\~{n}}ez and Alicia Rodr{\\'{\\i}}guez and Alberto Al{\\'{\\i}}a and Mar{\\'{\\i}}a J. Andrade},title = {Potential of yeasts isolated from dry-cured ham to control ochratoxin A production in meat models},journal = {International Journal of Food Microbiology}}"; fabio:hasPublicationYear "2018"; ou:urlScopus ; vivo:identifier "2018-632"; dcterms:creator "Peromingo B."; bibo:page_range "73-80"; ou:tipoPublicacion "Article"; a ou:Publicacion; bibo:doi "10.1016/j.ijfoodmicro.2018.01.006"; ou:publicadaEnRevista . ou:tienePublicacion . ou:tienePublicacion . ou:tienePublicacion . ou:tienePublicacion . ou:tienePublicacion .