Penicillium commune, P. camembertii, the origin of white cheese moulds, and the production of cyclopiazonic acid
- 1 October 1986
- journal article
- Published by Elsevier in Food Microbiology
- Vol. 3 (4) , 363-371
- https://doi.org/10.1016/0740-0020(86)90022-5
Abstract
No abstract availableKeywords
This publication has 4 references indexed in Scilit:
- Classification of terverticillate penicillia based on profiles of mycotoxins and other secondary metabolitesApplied and Environmental Microbiology, 1983
- Toxins of Penicillium Species Used in Cheese ManufactureJournal of Food Protection, 1981
- Physiological Criteria and Mycotoxin Production as Aids in Identification of Common Asymmetric PenicilliaApplied and Environmental Microbiology, 1981
- The taxonomy ofPenicillium species from fermented cheesesAntonie van Leeuwenhoek, 1977