Chow, F.C.; Valente, G.L.C.; Santos, V.P.F.; Rodrigues Wenzel, M.; Keller, K.M.; Soares, C.F.; Figueiredo, H.C.P.; Souza, M.R.; Cançado, S.d.V.; Figueiredo, T.C.
Microbiological Assessment and Production of Ochratoxin A by Fungi Isolated from Brazilian Dry-Cured Loin (Socol). Foods 2026, 15, 433.
https://doi.org/10.3390/foods15030433
AMA Style
Chow FC, Valente GLC, Santos VPF, Rodrigues Wenzel M, Keller KM, Soares CF, Figueiredo HCP, Souza MR, Cançado SdV, Figueiredo TC.
Microbiological Assessment and Production of Ochratoxin A by Fungi Isolated from Brazilian Dry-Cured Loin (Socol). Foods. 2026; 15(3):433.
https://doi.org/10.3390/foods15030433
Chicago/Turabian Style
Chow, Felipe Coser, Gustavo Lucas Costa Valente, Viviana PatrÃcia Fraga Santos, Mariana Rodrigues Wenzel, Kelly Moura Keller, Carla Ferreira Soares, Henrique César Pereira Figueiredo, Marcelo Resende Souza, Silvana de Vasconcelos Cançado, and Tadeu Chaves Figueiredo.
2026. "Microbiological Assessment and Production of Ochratoxin A by Fungi Isolated from Brazilian Dry-Cured Loin (Socol)" Foods 15, no. 3: 433.
https://doi.org/10.3390/foods15030433
APA Style
Chow, F. C., Valente, G. L. C., Santos, V. P. F., Rodrigues Wenzel, M., Keller, K. M., Soares, C. F., Figueiredo, H. C. P., Souza, M. R., Cançado, S. d. V., & Figueiredo, T. C.
(2026). Microbiological Assessment and Production of Ochratoxin A by Fungi Isolated from Brazilian Dry-Cured Loin (Socol). Foods, 15(3), 433.
https://doi.org/10.3390/foods15030433
