The occurrence of ochratoxin A in blue cheese

Food Chemistry

Volumn 106, Issue 2, 2008, Pages 729-734

  Dall'Asta, Chiara ^a   De Dea Lindner, Juliano ^a   Galaverna, Gianni ^a   Dossena, Arnaldo ^a   Neviani, Erasmo ^a   Marchelli, Rosangela ^a  

^a UNIVERSITY OF PARMA   (Italy)

Author keywords

Blue cheese; Fluorescence detection; HPLC; Ochratoxin A; Penicillium roqueforti; Shelf life

Indexed keywords

CARBOXYPEPTIDASE A; OCHRATOXIN;

ARTICLE; CHEESE; CHEMICAL STRUCTURE; EXTRACTION; FLUORESCENCE; FOOD CONTAMINATION; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; HYDROLYSIS; MASS SPECTROMETRY; QUALITY CONTROL; RISK ASSESSMENT; SHELF LIFE;

PENICILLIUM ROQUEFORTII;

EID: 34548238158     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2007.06.049     Document Type: Article

References (16)

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