Mycophenolic acid in marketed cheeses
- 1 January 1979
- journal article
- research article
- Published by Elsevier in Food and Cosmetics Toxicology
- Vol. 17 (2) , 147-149
- https://doi.org/10.1016/0015-6264(79)90214-1
Abstract
No abstract availableThis publication has 7 references indexed in Scilit:
- The taxonomy ofPenicillium species from fermented cheesesAntonie van Leeuwenhoek, 1977
- Analysis of blue cheese for roquefortine and other alkaloids from Penicillium roquefortiJournal of Agricultural and Food Chemistry, 1976
- Long-term toxicity study of mycophenolic acid in rabbitsToxicology and Applied Pharmacology, 1975
- A PROCEDURE FOR RAPID RECOVERY OF AFLATOXINS FROM CHEESE AND OTHER FOODS1Journal of Milk and Food Technology, 1971
- The inhibition of nucleic acid synthesis by mycophenolic acidBiochemical Journal, 1969
- MYCOPHENOLIC ACID AN ANTIBIOTIC FROM PENICILLIUM BREVICOMPACTUM DIERCKXThe Lancet, 1946