Factors affecting the presence of ochratoxin a in wines

Critical Reviews in Food Science and Nutrition

Volumn 46, Issue 6, 2006, Pages 473-478

  Blesa, J ^a   Soriano, J M ^a   Molto J C ^a   Manes J ^a  

^a UNIVERSITY OF VALENCIA   (Spain)

Author keywords

Aspergillus spp.; Grapes; Ochratoxin A; Penicillium spp; Wines

Indexed keywords

OCHRATOXIN;

AGRICULTURE; ARTICLE; ASPERGILLUS; BIOSYNTHESIS; CLIMATE; FERMENTATION; FOOD CONTAMINATION; FOOD HANDLING; FRUIT; GRAPE; GROWTH, DEVELOPMENT AND AGING; METABOLISM; METHODOLOGY; MICROBIOLOGY; PENICILLIUM; WINE;

AGRICULTURE; ASPERGILLUS; CLIMATE; FERMENTATION; FOOD CONTAMINATION; FOOD HANDLING; FRUIT; OCHRATOXINS; PENICILLIUM; VITIS; WINE;

ASPERGILLUS; PENICILLIUM; VITACEAE; VITIS SP.;

EID: 33746802382     PISSN: 10408398     EISSN: 15497852     Source Type: Journal    
DOI: 10.1080/10408390500215803     Document Type: Article

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