Exploring a Cheese Ripening Process That Hinders Ochratoxin A Production by Penicillium nordicum and Penicillium verrucosum

Alicia Rodríguez, Naresh Magan, Josué Delgado

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DOI: 10.3390/biology13080582
Published: 2024-08-01
Container: Biology
Publisher: MDPI AG
Open access: unknown

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Cite this work

BibTeX

@article{allodium:10.3390/biology13080582,
  title = {Exploring a Cheese Ripening Process That Hinders Ochratoxin A Production by Penicillium nordicum and Penicillium verrucosum},
  author = {Alicia Rodríguez and Naresh Magan and Josué Delgado},
  year = {2024},
  journal = {Biology},
  doi = {10.3390/biology13080582},
  url = {https://doi.org/10.3390/biology13080582}
}

RIS

TY  - JOUR
TI  - Exploring a Cheese Ripening Process That Hinders Ochratoxin A Production by Penicillium nordicum and Penicillium verrucosum
AU  - Alicia Rodríguez
AU  - Naresh Magan
AU  - Josué Delgado
PY  - 2024
JO  - Biology
DO  - 10.3390/biology13080582
UR  - https://doi.org/10.3390/biology13080582
ER  -

APA

Rodríguez, A., Magan, N., & Delgado, J. (2024). Exploring a Cheese Ripening Process That Hinders Ochratoxin A Production by Penicillium nordicum and Penicillium verrucosum. Biology. https://doi.org/10.3390/biology13080582

Source records

crossref · retrieved 2026-09-26T03:30:41.961Z