Debaryomyces hansenii and rosemary to control the hazard linked to ochratoxin A during the ripening of "chorizo" and "salchichón"
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Ochratoxin A (OTA) in dry-cured sausages should be controlled to reduce consumer exposure. The use of microorganisms and plants has been proposed as the most promising strategy to diminish OTA accumulation in them. The ability of Debaryomyces hansenii (Dh) and... ...
