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Page 1
Secondary Metabolites from Penicillium roqueforti, A Starter for the Production of Gorgonzola Cheese.
Ital J Food Saf. 2014 Sep 11;3(3):2118. doi: 10.4081/ijfs.2014.2118. eCollection 2014 Aug 28.
Ital J Food Saf. 2014.
PMID: 27800360
Free PMC article.
Determination of volatile organic compounds (VOCs) from wrapping films and wrapped PDO Italian cheeses by using HS-SPME and GC/MS.
Panseri S, Chiesa LM, Zecconi A, Soncini G, De Noni I.
Panseri S, et al. Among authors: soncini g.
Molecules. 2014 Jun 25;19(7):8707-24. doi: 10.3390/molecules19078707.
Molecules. 2014.
PMID: 24968328
Free PMC article.
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Prevalence and quantification of thermophilic Campylobacter spp. in Italian retail poultry meat: Analysis of influencing factors.
Stella S, Soncini G, Ziino G, Panebianco A, Pedonese F, Nuvoloni R, Di Giannatale E, Colavita G, Alberghini L, Giaccone V.
Stella S, et al. Among authors: soncini g.
Food Microbiol. 2017 Apr;62:232-238. doi: 10.1016/j.fm.2016.10.028. Epub 2016 Oct 14.
Food Microbiol. 2017.
PMID: 27889154
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