Diversity of Mycotoxigenic Penicillium and Associated Mycobiota in Dry-Cured Meat (Cecina, León, Spain) Revealed by a Polyphasic Approach.
- DOI
- 10.3390/foods15061056
- Published
- 2026 Mar 17
- Container
- Foods (Basel, Switzerland)
- Publisher
- Not recorded
- Open access
- yes
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Cite this work
BibTeX
@article{allodium:10.3390/foods15061056,
title = {Diversity of Mycotoxigenic Penicillium and Associated Mycobiota in Dry-Cured Meat (Cecina, León, Spain) Revealed by a Polyphasic Approach.},
author = {de Zaldivar Ribeiro DCS and Pintor-Cora A and Alegría Á and Santos JA and Rodríguez-Calleja JM and López-Díaz TM},
year = {2026},
journal = {Foods (Basel, Switzerland)},
doi = {10.3390/foods15061056},
url = {https://doi.org/10.3390/foods15061056}
}RIS
TY - JOUR TI - Diversity of Mycotoxigenic Penicillium and Associated Mycobiota in Dry-Cured Meat (Cecina, León, Spain) Revealed by a Polyphasic Approach. AU - de Zaldivar Ribeiro DCS AU - Pintor-Cora A AU - Alegría Á AU - Santos JA AU - Rodríguez-Calleja JM AU - López-Díaz TM PY - 2026 JO - Foods (Basel, Switzerland) DO - 10.3390/foods15061056 UR - https://doi.org/10.3390/foods15061056 ER -
APA
DCS, D. Z. R., A, P., Á, A., JA, S., JM, R., & TM, L. (2026). Diversity of Mycotoxigenic Penicillium and Associated Mycobiota in Dry-Cured Meat (Cecina, León, Spain) Revealed by a Polyphasic Approach.. Foods (Basel, Switzerland). https://doi.org/10.3390/foods15061056
Source records
- pubmed · retrieved 2026-11-10T14:57:39.616Z