Influence of yeast strain on ochratoxin A content during fermentation of white and red must

Food Microbiology

Volumn 23, Issue 5, 2006, Pages 411-417

  Cecchini, Francesca ^a   Morassut, Massimo ^a   Garcia Moruno, Emilia ^b   Di Stefano, Rocco ^b  

^a CRA Istituto Sperimentale Per l'Enologia SOP Velletri   (Italy)

^b Istituto Sperimentale per l'Enologia   (Italy)

Author keywords

Must; Ochratoxin A; Wine polyphenols; Yeast strains

Indexed keywords

CARCINOGEN; OCHRATOXIN;

ADSORPTION; ARTICLE; BIOSYNTHESIS; COMPARATIVE STUDY; FERMENTATION; FOOD ANALYSIS; FOOD CONTAMINATION; HUMAN; MAXIMUM ALLOWABLE CONCENTRATION; METABOLISM; MICROBIOLOGY; SAFETY; WINE; YEAST;

ADSORPTION; CARCINOGENS; CONSUMER PRODUCT SAFETY; FERMENTATION; FOOD ANALYSIS; FOOD CONTAMINATION; HUMANS; MAXIMUM ALLOWABLE CONCENTRATION; OCHRATOXINS; WINE; YEASTS;

EID: 33644504194     PISSN: 07400020     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.fm.2005.08.003     Document Type: Article

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