Semi-quantitative method with fluorescence detection of citrinin in fungal cultures isolated from cheese and cheese factories.
Vázquez
B I
BI
Dept. Química Analítica, Nutrición y Bromatología, Facultad de Veterinaria, Universidad de Santiago de Compostela, Lugo, Spain.
Fente
C
C
Franco
C M
CM
Quinto
E
E
Cepeda
A
A
Prognon
P
P
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
D002953:Citrinin