TY  - JOUR
AU  - Delgado, Josué
AU  - Núñez, Félix
AU  - Asensio, Miguel A
AU  - Owens, Rebecca A
PY  - 2019
DO  - 10.1016/j.ijfoodmicro.2019.108243
UR  - https://hdl.handle.net/10668/26946
T2  - International journal of food microbiology
AB  - Dry-cured meat products are usually contaminated with moulds during ripening. Although fungal development contributes to the desired sensory characteristics, some moulds, such as Penicillium nordicum are able to produce ochratoxin A (OTA) on meat...
LA  - en
KW  - Debaryomyces hansenii
KW  - Ochratoxin
KW  - Penicillium chrysogenum
KW  - PgAFP
KW  - Protective cultures
KW  - Proteomics
KW  - Animals
KW  - Debaryomyces
KW  - Food Microbiology
KW  - Fungal Proteins
KW  - Meat Products
KW  - Ochratoxins
KW  - Penicillium
KW  - Penicillium chrysogenum
KW  - Proteomics
KW  - Secondary Metabolism
KW  - Swine
TI  - Quantitative proteomic profiling of ochratoxin A repression in Penicillium nordicum by protective cultures.
TY  - research article
VL  - 305
ER  -