Secondary metabolites from Penicillium roqueforti, a starter for the production of Gorgonzola cheese
Submitted: 18 November 2013
Accepted: 27 January 2014
Published: 11 September 2014
Accepted: 27 January 2014
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All claims expressed in this article are solely those of the authors and do not necessarily represent those of their affiliated organizations, or those of the publisher, the editors and the reviewers. Any product that may be evaluated in this article or claim that may be made by its manufacturer is not guaranteed or endorsed by the publisher.
1.
Vallone L, Giardini A, Soncini G. Secondary metabolites from Penicillium roqueforti, a starter for the production of Gorgonzola cheese. Ital J Food Safety [Internet]. 2014 Sep. 11 [cited 2024 Apr. 18];3(3). Available from: https://www.pagepressjournals.org/ijfs/article/view/ijfs.2014.2118
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