The role of processing on ochratoxin A content in Italian must and wine: A study on naturally contaminated grapes

International Journal of Food Microbiology

Volumn 111, Issue , 2006, Pages

  Grazioli, B ^a   Fumi, M D ^a   Silva, A ^a  

^a UNIVERSITÀ CATTOLICA DEL SACRO CUORE   (Italy)

Author keywords

Critical control points; Fermentation; Maceration; Ochratoxin A; Red winemaking

Indexed keywords

OCHRATOXIN;

ARTICLE; CONTROLLED STUDY; FERMENTATION; FUNGAL CONTAMINATION; GRAPEFRUIT; NONHUMAN; WINE; WINE INDUSTRY;

CONSUMER PRODUCT SAFETY; FERMENTATION; FOOD CONTAMINATION; FOOD HANDLING; HUMANS; ITALY; OCHRATOXINS; VITIS; WINE;

VITACEAE; VITIS SP.;

EID: 33748077131     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2006.01.045     Document Type: Article

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