|Molar mass||389.5 g/mol|
|Appearance||White to off-white solid|
|Solubility in water||Soluble in ethanol, methanol, DMF or DMSO|
|Except where noted otherwise, data are given for materials in their standard state (at 25 °C (77 °F), 100 kPa)|
|(what is: / ?)|
Roquefortin C is a mycotoxin produced by various fungi, particularly species from the Penicillium genus. It was first isolated from a strain of Penicillium roqueforti, a species commercially used to make Roquefort, Danish Blue, Stilton and Gorgonzola cheeses.
- Kokkonen M, Jestoi M, Rizzo A (2005). "The effect of substrate on mycotoxin production of selected Penicillium strains". International Journal of Food Microbiology 99 (2): 207–14. doi:10.1016/j.ijfoodmicro.2004.08.014. PMID 15734568.
- SCBT. "Roquefortine - A potent neurotoxin produced most notably by Penicillium species".
- EPA. "Penicillium roqueforti Final Risk Assessment".
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