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Article published the June 16, 2020
1. Introduction Various microorganisms, including bacteria and fungi, decisively contribute to the specific characteristics of dry-fermented foods. However, the environmental conditions during the ripening of dry-fermented foods favor colonization of their surface by toxigenic molds that are able to produce mycotoxins on such foods. Aflatoxins have long been a major concern in cheese [1–5] a ...
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April 20, 2020
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Location:Spain
Profile: Academic / scientific