Analysis of Mycotoxin and Secondary Metabolites in Commercial and Traditional Slovak Cheese Samples
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DOI: 10.3390/toxins14020134
Abstract: Cheese represents a dairy product extremely inclined to fungal growth and mycotoxin production. The growth of fungi belonging to Aspergillus, Penicillium, Fusarium, Claviceps, Alternaria, and Trichoderma genera in or on cheese leads to undesirable changes… read more here.
Keywords: traditional slovak; commercial traditional; mycotoxin; mycotoxin secondary ... See more keywords