Influence of intraspecific variability and abiotic factors on mycotoxin production in Penicillium roqueforti
Kévin Fontaine(Université de Bretagne Occidentale), Jérôme Mounier(Université de Bretagne Occidentale), Vincent Gaydou(Centre National de la Recherche Scientifique), Marlène Z. Lacroix(École Nationale Vétérinaire de Toulouse), Nolwenn Hymery(Université de Bretagne Occidentale), Emmanuel Coton(Université de Bretagne Occidentale), Karim Rigalma(Université de Bretagne Occidentale), Olivier Puel(Toxicologie Alimentaire), Sylvie Puel(Université Toulouse III - Paul Sabatier)
Cited by 31
Related Papers
Natural Co-Occurrence of Mycotoxins in Foods and Feeds and Their in vitro Combined Toxicological Effects
|Toxins|2016|557
Antifungal Microbial Agents for Food Biopreservation—A Review
|Microorganisms|2017|336
Diversity and Control of Spoilage Fungi in Dairy Products: An Update
|Microorganisms|2017|289
Microbial Interactions within a Cheese Microbial Community
|Applied and Environmental Microbiology|2007|254
Filamentous Fungi and Mycotoxins in Cheese: A Review
|Comprehensive Reviews in Food Science and Food Safety|2014|211