Influence of an industrial dry-fermented sausage processing on ochratoxin A production by Penicillium nordicum
Josué Delgado, Juan J. Rondán, Félix Núñez, Alicia Rodríguez
Topics & Concepts
Ochratoxin AFood scienceMycotoxinWater activityFermentationOchratoxinRipeningPenicilliumChemistryOrganolepticIncubationBiologyBiochemistryWater contentGeotechnical engineeringEngineeringMycotoxins in Agriculture and FoodInsect and Pesticide ResearchPlant and fungal interactions