Comparison of ochratoxin A and deoxynivalenol in organically and conventionally produced beers sold on the Belgian market

Food Additives and Contaminants

Volumn 23, Issue 9, 2006, Pages 910-918

  Anselme, M ^a   Tangni, E K ^b   Pussemier, L ^b   Motte, J C ^b   Van Hove, F ^a   Schneider, Y J ^a   Van Peteghem, C ^c   Larondelle, Y ^a  

^a UNIVERSITÉ CATHOLIQUE DE LOUVAIN   (Belgium)

^b VETERINARY AND AGROCHEMICAL RESEARCH CENTRE   (Belgium)

^c GHENT UNIVERSITY   (Belgium)

Author keywords

Beer; Belgium; Conventional; Deoxynivalenol; Food safety; Mycotoxin; Ochratoxin A; Organic

Indexed keywords

MYCOTOXIN; OCHRATOXIN; VOMITOXIN;

ANTIBODY AFFINITY; ARTICLE; BEER; BELGIUM; CEREAL; COMPARATIVE STUDY; CONCENTRATION (PARAMETERS); CONTROLLED STUDY; EUROPE; EXPERIMENT; FOOD CONTAMINATION; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; MALT; MARKET; PRIORITY JOURNAL; PURIFICATION; QUALITY CONTROL; STATISTICAL ANALYSIS; VALIDATION PROCESS;

EID: 33747180513     PISSN: 0265203X     EISSN: 14645122     Source Type: Journal    
DOI: 10.1080/02652030600743839     Document Type: Article

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