Modelling the sporulation of some fungi associated with cheese, at different temperature and water activity regimes

Author:

Camardo Leggieri MarcoORCID,Decontardi Simone,Battilani PaolaORCID

Funder

Consorzio del Formaggio Parmigiano Reggiano

Consorzio per la tutela del Formaggio Grana Padano

Fondazione Romeo ed Enrica Invernizzi

Publisher

Elsevier BV

Subject

General Medicine,Microbiology,Food Science

Reference39 articles.

1. Study on Mentha pulegium L. from Mirirt (Morocco): antibacterial and antifungal activities of a pulegone-rich essential oil;Amalich;J. Chem. Pharm. Res.,2016

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3. Studies on the growth and sporulation of some species of Penicillium;Basu;J. Gen. Microbiol.,1962

4. A simple and reliable liquid chromatography-tandem mass spectrometry method for determination of ochratoxin A in hard cheese;Biancardi;Int. J. Food Sci. Nutr.,2013

5. Sporulation of Penicillium camemberti in submerged batch culture;Bockelmann;Syst. Appl. Microbiol.,1999

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