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.
Authors
B I Vázquez
1
,
C Fente
,
C M Franco
,
E Quinto
,
A Cepeda
,
P Prognon
Affiliation
1
Dept. Química Analítica, Nutrición y Bromatología, Facultad de Veterinaria, Universidad de Santiago de Compostela, Lugo, Spain.
PMID:
9137771
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