1. Terol J, Conesa A, Colmenero JM, Cercos M, Tadeo F, Agusti J et al (2007) Analysis of 13000 unique citrus clusters associated with fruit quality, production and salinity tolerance. BMC Genomics 8:31
2. Dillard CJ (2000) Phytochemicals: nutraceuticals and human health. J Sci Food Agric 80:1744–1756
3. Jurick IIWM, Yu J, Bennett JW (2016) Blue mould to genomics and beyond: insights into the biology and virulence of phytopathogenic Penicillium species. In: de Vries RP, Gelber IB, Anderson MR (eds) Aspergillus and Penicillium in the Post-Genmic Era. Caister Academic Press, Norfolk, UK, p 210
4. Barkai-Golan R, Paster N (2008) Mouldy fruits and vegetables as a source of mycotoxins: part 1. World Mycotoxin J 1:147–159
5. Refai M, El-Yazid HA, Tawakko W (2015) Book Monograph on the genus Penicillium. A guide for historical, classification and identification of penicilli, their industrial applications and detrimental effects. Department of Microbiology, Faculty of Veterinary Medicine, Cairo University, pp. 1–157.