Proteomic approach to unveil the ochratoxin A repression by Debaryomyces hansenii and rosemary on Penicillium nordicum during dry-cured fermented sausages ripening
Micaela Álvarez, Josué Delgado, Félix Núñez, Elia Roncero, María J. Andrade
Topics & Concepts
Ochratoxin ADebaryomyces hanseniiFood scienceMaceration (sewage)MycotoxinChemistryRipeningPenicillium citrinumYeastBiologyBiochemistryComposite materialMaterials scienceMycotoxins in Agriculture and FoodMeat and Animal Product QualityInsect and Pesticide Research