Semi-quantitative method with fluorescence detection of citrinin in fungal cultures isolated from cheese and cheese factories

Biomed Chromatogr. 1997 Mar-Apr;11(2):97-8. doi: 10.1002/(SICI)1099-0801(199703)11:2<97::AID-BMC657>3.0.CO;2-4.
No abstract available

MeSH terms

  • Cheese / analysis*
  • Chromatography, High Pressure Liquid
  • Citrinin / analysis*
  • Citrinin / chemistry
  • Food Handling
  • Penicillium / metabolism
  • Spectrometry, Fluorescence
  • Time Factors

Substances

  • Citrinin