See:
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] ...
remove_red_eye 16
forum 0
Engormix
This member had joined Engormix
April 20, 2020
equalizer Statistics: Articles(1)
Information
Location:Spain
Profile: Academic / scientific