VALLONE, L.; GIARDINI, A.; SONCINI, G. Secondary metabolites from Penicillium roqueforti, a starter for the production of Gorgonzola cheese. Italian Journal of Food Safety, [S. l.], v. 3, n. 3, 2014. DOI: 10.4081/ijfs.2014.2118. Disponível em: https://www.pagepressjournals.org/ijfs/article/view/ijfs.2014.2118. Acesso em: 28 mar. 2024.