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Mycophenolic acid in blue vein cheese






XXI International Dairy Congress Vol 1, Book 1: 478-479

Mycophenolic acid in blue vein cheese

62 of 79 strains of Penicillium roqueforti, examined for production of mycophenolic acid (MA), were isolated from blue-mould cheeses or starters. 7 of them, all isolated from cheeses of 1 cheesemaker, formed 10-45 p.p.m. MA in the growth medium.

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Accession: 001101029



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