Research on the origin, and on the impact of post-harvest handling and manufacturing on the presence of ochratoxin A in coffee

Food Additives and Contaminants

Volumn 19, Issue 7, 2002, Pages 655-665

  Bucheli, Peter ^a   Taniwaki, M H ^a  

^a NESTLÉ RESEARCH CENTER   (Switzerland)

Author keywords

[No Author keywords available]

Indexed keywords

OCHRATOXIN; WATER;

AGRICULTURAL MANAGEMENT; ASPERGILLUS; ASPERGILLUS OCHRACEUS; COFFEE; CONCENTRATION (PARAMETERS); CONTROLLED STUDY; DEHULLING; FOOD COMPOSITION; FOOD CONTAMINATION; FOOD HANDLING; FOOD INDUSTRY; FOOD PROCESSING; FOOD STORAGE; FRUIT HUSK; FUNGUS GROWTH; HARVESTING; HUMIDITY; IN VITRO STUDY; MEDICAL RESEARCH; MOULD; PRIORITY JOURNAL; REVIEW; RISK FACTOR; TROPIC CLIMATE;

COFFEE; FOOD CONTAMINATION; FOOD HANDLING; FOOD MICROBIOLOGY; FOOD PRESERVATION; HUMANS; MYCOTOXINS; OCHRATOXINS;

ASPERGILLUS; ASPERGILLUS CARBONARIUS; ASPERGILLUS OCHRACEUS; FUNGI;

EID: 0036322838     PISSN: 0265203X     EISSN: None     Source Type: Journal    
DOI: 10.1080/02652030110113816     Document Type: Review

References (66)

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53. Ochratoxin A found in commercial roast coffee
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