Publication | Closed Access

Proteolytic activity, mycotoxins and andrastin A in Penicillium roqueforti strains isolated from Cabrales, Valdeón and Bejes–Tresviso local varieties of blue-veined cheeses

Blue-veined CheesesProteolytic ActivityMycotoxin FormationPenicillium Roqueforti StrainsFood MycologyFood MicrobiologyMicrobiology