TY  - JOUR
AU  - Roncero, Elia
AU  - Álvarez Rubio, María Micaela
AU  - Delgado, Josué
AU  - Cebrián, Eva
AU  - Andrade, María J.
PY  - 2025
DO  - 10.1016/j.ijfoodmicro.2025.111133
SN  - 0168-1605
UR  - https://hdl.handle.net/20.500.14352/119325
T2  - International Journal of Food Microbiology
AB  - Plant extracts are promising strategies to minimise the hazard associated with ochratoxin A (OTA) in dry-cured sausages. Nonetheless, their mechanisms have not been elucidated yet. The mechanisms by which rosemary (REO), thyme (TEO) and oregano (OEO)...
LA  - eng
M2  - 1
PB  - Elsevier
KW  - Acorn extract
KW  - Antagonism
KW  - Dry-cured meat products
KW  - Essential oils
KW  - Ochratoxin A.
TI  - Mechanisms of action of bioprotective plant extracts against the ochratoxigenic Penicillium nordicum in dry-cured sausages
TY  - journal article
VL  - 434
ER  -