The effect of cooking on ochratoxin A content of beans, variety ‘Carioca’

Food Additives and Contaminants

Volumn 13, Issue 1, 1996, Pages 89-93

  Milanez, T V ^a   Leitao M F F ^b  

^a INSTITUTO ADOLFO LUTZ   (Brazil)

^b INSTITUTO DE TECNOLOGIA DE ALIMENTOS   (Brazil)

Author keywords

Aspergillus alutaceus; Beans; Cooking; Ochratoxin A; Soaking

Indexed keywords

OCHRATOXIN;

ARTICLE; ASPERGILLUS; BEAN; CONTROLLED STUDY; COOKING; NONHUMAN; PRIORITY JOURNAL;

ASPERGILLUS; ASPERGILLUS OCHRACEUS; PHASEOLUS (ANGIOSPERM); PHASEOLUS VULGARIS;

EID: 0030063771     PISSN: 0265203X     EISSN: 14645122     Source Type: Journal    
DOI: 10.1080/02652039609374383     Document Type: Article

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