Potential of Near Infrared Spectroscopy as a Rapid Method to Discriminate OTA and Non-OTA-Producing Mould Species in a Dry-Cured Ham Model System

The ripening process of dry-cured meat products is characterised by the development of fungi on the product’s surface. This population plays a beneficial role, but, uncontrolled moulds represent a health risk, since some of them may produce mycotoxins, such as ochratoxin A (OTA). The aim of the pres...

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Detalles Bibliográficos
Autores principales: Cebrián, Eva, Núñez, Félix, Rodríguez, Mar, Grassi, Silvia, González-Mohino, Alberto
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8472122/
https://www.ncbi.nlm.nih.gov/pubmed/34564624
http://dx.doi.org/10.3390/toxins13090620

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8472122/
https://www.ncbi.nlm.nih.gov/pubmed/34564624
http://dx.doi.org/10.3390/toxins13090620

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