Ochratoxin A in red paprika: Relationship with the origin of the raw material

Food Microbiology

Volumn 24, Issue 4, 2007, Pages 319-327

  Almela, Luis ^a   Rabe, Virginia ^a   Sánchez, Blas ^a   Torrella, Francisco ^a   López Pérez, José P ^a   Gabaldón, José A ^b   Guardiola, Lucía ^b  

^a UNIVERSITY OF MURCIA   (Spain)

^b Technological National Center of Canned Food   (Spain)

Author keywords

Immunoaffinity; Liquid chromatography fluorescence detection; Liquid chromatography mass spectrometry; Ochratoxin A; Paprika; Toxigenic fungi

Indexed keywords

OCHRATOXIN;

ARTICLE; ASPERGILLUS; CHEMISTRY; CLASSIFICATION; FOOD CONTAMINATION; FOOD CONTROL; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; LAW; MASS SPECTROMETRY; METABOLISM; METHODOLOGY; PEPPER; SAFETY; SPECIES DIFFERENCE;

ASPERGILLUS; CAPSICUM; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; CONSUMER PRODUCT SAFETY; FOOD CONTAMINATION; FOOD INSPECTION; FOOD MICROBIOLOGY; LEGISLATION, FOOD; MASS SPECTROMETRY; OCHRATOXINS; SPECIES SPECIFICITY;

ASPERGILLUS; ASPERGILLUS CARBONARIUS; ASPERGILLUS NIGER; ASPERGILLUS OCHRACEUS; CAPSICUM; FUNGI;

EID: 33845601365     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2006.08.001     Document Type: Article

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