Analysis of Mycotoxin and Secondary Metabolites in Commercial and Traditional Slovak Cheese Samples.


Journal

Toxins
ISSN: 2072-6651
Titre abrégé: Toxins (Basel)
Pays: Switzerland
ID NLM: 101530765

Informations de publication

Date de publication:
10 02 2022
Historique:
received: 28 01 2022
revised: 06 02 2022
accepted: 08 02 2022
entrez: 24 2 2022
pubmed: 25 2 2022
medline: 19 3 2022
Statut: epublish

Résumé

Cheese represents a dairy product extremely inclined to fungal growth and mycotoxin production. The growth of fungi belonging to

Identifiants

pubmed: 35202161
pii: toxins14020134
doi: 10.3390/toxins14020134
pmc: PMC8878695
pii:
doi:

Substances chimiques

Depsipeptides 0
Indoles 0
Mycotoxins 0

Types de publication

Journal Article

Langues

eng

Sous-ensembles de citation

IM

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Auteurs

Luana Izzo (L)

Department of Pharmacy, University of Naples "Federico II", Via Domenico Montesano 49, 80131 Naples, Italy.

Petra Mikušová (P)

Department of Cryptogams, Plant Science and Biodiversity Center, Institute of Botany, Slovak Academy of Sciences, Dúbravská Cesta 9, SK-84523 Bratislava, Slovakia.

Sonia Lombardi (S)

Department of Pharmacy, University of Naples "Federico II", Via Domenico Montesano 49, 80131 Naples, Italy.

Michael Sulyok (M)

Department of Agrobiotechnology (IFA-Tulln), Institute of Bioanalytics and Agro-Metabolomics, University of Natural Resources and Life Sciences Vienna, Konrad Lorenzstr. 20, A-3430 Tulln, Austria.

Alberto Ritieni (A)

Department of Pharmacy, University of Naples "Federico II", Via Domenico Montesano 49, 80131 Naples, Italy.
Health Education and Sustainable Development, University of Naples "Federico II", 80131 Naples, Italy.

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Classifications MeSH