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Secondary Metabolites from Penicillium roqueforti, A Starter for the Production of Gorgonzola Cheese
The presence of mold in food, although necessary for production, can involve the presence of secondary metabolites, which are sometimes toxic. Penicillium roqueforti is a common saprophytic fungus but it is also the essential fungus used in the production of Roquefort cheese and other varieties of b...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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PAGEPress Publications, Pavia, Italy
2014
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5076727/ https://www.ncbi.nlm.nih.gov/pubmed/27800360 http://dx.doi.org/10.4081/ijfs.2014.2118 |