TY  - JOUR
AU  - Roncero, Elia
AU  - Álvarez Rubio, María Micaela
AU  - Andrade, María J.
AU  - Peromingo, Belén
AU  - Delgado, Josué
PY  - 2025
DO  - 10.1016/j.foodcont.2025.111320
SN  - 0956-7135
UR  - https://hdl.handle.net/20.500.14352/119762
T2  - Food Control
AB  - Some of the moulds growing during the ripening of dry-cured fermented sausages produce ochratoxin A (OTA). To control its presence, the use of essential oils is gaining interest in the meat industry. The activity of different concentrations (100-1000...
LA  - eng
M2  - 1
PB  - Elsevier
KW  - Clove
KW  - Biocontrol agent
KW  - Ochratoxin A
KW  - Proteomics
KW  - Meat products
TI  - Evaluation of the effect of clove essential oil as antifungal strategy in “salchichón”-type dry-cured fermented sausages
TY  - journal article
VL  - 175
ER  -