Removal of ochratoxin A in red wines by means of adsorption treatments with commercial fining agents

Journal of Agricultural and Food Chemistry

Volumn 49, Issue 8, 2001, Pages 3917-3921

  Castellari, M ^a   Versari, A ^a   Fabiani, A ^a   Parpinello, G P ^a   Galassi, S ^a  

^a UNIVERSITY OF BOLOGNA   (Italy)

Author keywords

Adsorption; Fining; Isotherm; Ochratoxin A; Red wine

Indexed keywords

ACTIVATED CARBON; CARBON; GELATIN; OCHRATOXIN; OVALBUMIN; POLYPHENOL DERIVATIVE; POTASSIUM DERIVATIVE; SILICA GEL;

ABSORPTION; ADSORPTION; ARTICLE; CHEMISTRY; HEALTH HAZARD; MODEL; SENSITIVITY AND SPECIFICITY; SURFACE PROPERTY; WINE;

ABSORPTION; CARBON; OCHRATOXINS; POTASSIUM COMPOUNDS; SENSITIVITY AND SPECIFICITY; WINE;

EID: 0034844770     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf010137o     Document Type: Article

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