Mechanisms Underlying the Effect of Commercial Starter Cultures and a Native Yeast on Ochratoxin A Production in Meat Products

AuthID
 P-00R-14A
4
Author(s)
Meftah, S
·
Abid, S
·
Tipo de Documento
Article
Year published
2020
Publicado
in LWT-FOOD SCIENCE AND TECHNOLOGY, ISSN: 0023-6438
Volume: 117, Páginas: 108611 (7)
Indexing
Wos®
Scopus®
Crossref®13
Handle®
Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-85071981335
Wos: WOS:000496894100013
Source Identifiers
ISSN: 0023-6438
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