Analysis of Mycotoxin and Secondary Metabolites in Commercial and Traditional Slovak Cheese Samples

Cheese represents a dairy product extremely inclined to fungal growth and mycotoxin production. The growth of fungi belonging to Aspergillus, Penicillium, Fusarium, Claviceps, Alternaria, and Trichoderma genera in or on cheese leads to undesirable changes able to affect the quality of the final prod...

Descripción completa

Detalles Bibliográficos
Autores principales: Izzo, Luana, Mikušová, Petra, Lombardi, Sonia, Sulyok, Michael, Ritieni, Alberto
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8878695/
https://www.ncbi.nlm.nih.gov/pubmed/35202161
http://dx.doi.org/10.3390/toxins14020134

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8878695/
https://www.ncbi.nlm.nih.gov/pubmed/35202161
http://dx.doi.org/10.3390/toxins14020134

Ejemplares similares