TY  - JOUR
AU  - Álvarez Rubio, María Micaela
AU  - Andrade, María Jesús
AU  - García, Carmen
AU  - Rondán, Juan José
AU  - Núñez, Félix
PY  - 2020
DO  - 10.3390/foods9101505
SN  - 2304-8158
UR  - https://hdl.handle.net/20.500.14352/97273
T2  - Foods
AB  - Enterococcus faecium SE920, Debaryomyces hansenii FHSCC 253H, Penicillium chrysogenum CECT 20922, producer of the antifungal protein PgAFP, and this protein itself have previously been proposed to control toxigenic molds in dry-cured meat products....
LA  - eng
PB  - MDPI
KW  - Biocontrol
KW  - Dry-cured fermented sausages
KW  - Microbial population
KW  - Mycotoxins
KW  - Physio-chemical parameters
KW  - Sensorial evaluation
TI  - Effects of preservative agents on quality attributes of dry-cured fermented sausages
T2  - Effects of preservative agents on quality attributes of dry-cured fermented sausages
TY  - journal article
VL  - 9 -10
ER  -