title: Semi-quantitative method with fluorescence detection of citrinin in fungal cultures isolated from cheese and cheese factories.
authors.affiliation: Dept. Química Analítica, Nutrición y Bromatología, Facultad de Veterinaria, Universidad de Santiago de Compostela, Lugo, Spain.
authors.forename: B I
authors.initials: BI
authors.lastname: Vázquez
authors.forename: C
authors.initials: C
authors.lastname: Fente
authors.forename: C M
authors.initials: CM
authors.lastname: Franco
authors.forename: E
authors.initials: E
authors.lastname: Quinto
authors.forename: A
authors.initials: A
authors.lastname: Cepeda
authors.forename: P
authors.initials: P
authors.lastname: Prognon
mesh_terms: D002611:Cheese / Q000032:analysis*; D002851:Chromatography, High Pressure Liquid; D002953:Citrinin / Q000032:analysis* / Q000737:chemistry; D005511:Food Handling; D010407:Penicillium / Q000378:metabolism; D013050:Spectrometry, Fluorescence; D013997:Time Factors
chemical_list: D002953:Citrinin