Cite
HARVARD Citation
Álvarez, M. et al. (2023). Rosmarinus officinalis reduces the ochratoxin A production by Aspergillus westerdijkiae in a dry-cured fermented sausage-based medium. Food control. p. . [Online].
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Álvarez, M. et al. (2023). Rosmarinus officinalis reduces the ochratoxin A production by Aspergillus westerdijkiae in a dry-cured fermented sausage-based medium. Food control. p. . [Online].