Cross-sectional, commercial testing, and chromatographic study of the occurrence of antibiotic residues throughout an artisanal raw milk cheese production chain (vol 442, 138445, 2024)

被引：0

作者：

Santamarina-Garcia, Gorka ^{[1
,2
,3
]}

Amores, Gustavo ^{[1
,2
,3
]}

Gandarias, Nagore ^{[4
]}

Hernandez, Igor

Virto, Mailo ^{[1
,2
,3
]}

机构：

[1] Univ Basque Country UPV EHU, Fac Pharm, Dept Biochem & Mol Biol, Lactiker Res Grp, Paseo Univ 7, Vitoria 01006, Spain

[2] Bioaraba Hlth Res Inst, Prevent Promot & Hlth Care Area, Lactiker Nutr & Hlth Line, Paseo Univ 7, Vitoria 01006, Spain

[3] Univ Basque Country UPV EHU, Fac Pharm, Dept Biochem & Mol Biol, Joint Res Lab Environm Antibiot Resistance, Paseo Univ 7, Vitoria 01006, Spain

[4] Univ Basque Country UPV EHU, Fac Pharm, Dept Biochem & Mol Biol, Fac Pharm, Paseo Univ 7, Vitoria 01006, Spain

来源：

关键词：

D O I：

10.1016/j.foodchem.2024.138888

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

引用

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页数：2