Ochratoxigenic species from Spanish wine grapes

International Journal of Food Microbiology

Volumn 98, Issue 2, 2005, Pages 125-130

  Bau, M ^a   Bragulat, M R ^a   Abarca, M L ^a   Minguez, S ^b   Cabanes F J ^a  

^a UNIVERSITAT AUTÒNOMA DE BARCELONA   (Spain)

^b Institut Catala de la Vinya i el Vi INCAVI   (Spain)

Author keywords

Aspergillus carbonarius; Grapes; Mycobiota; Ochratoxin A

Indexed keywords

OCHRATOXIN;

ALTERNARIA; ARTICLE; ASPERGILLUS; ASPERGILLUS CARBONARIUS; ASPERGILLUS JAPONICUS; ASPERGILLUS NIGER; CLADOSPORIUM; DEVELOPMENTAL STAGE; FOOD CONTAMINATION; FRUIT DEVELOPMENT; FUNGAL CONTAMINATION; FUNGUS ISOLATION; GRAPE; NONHUMAN; PENICILLIUM; PENICILLIUM VERRUCULOSUM; SPAIN; WINE;

ASPERGILLUS; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; FOOD CONTAMINATION; FOOD MICROBIOLOGY; OCHRATOXINS; SPAIN; VITIS; WINE;

ALTERNARIA; ASPERGILLUS; ASPERGILLUS CARBONARIUS; ASPERGILLUS JAPONICUS; ASPERGILLUS NIGER; CLADOSPORIUM; PENICILLIUM; PENICILLIUM VERRUCOSUM; VITACEAE; VITIS VINIFERA;

EID: 12844277327     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2004.05.015     Document Type: Article

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