An overview of ochratoxin A in beer and wine

International Journal of Food Microbiology

Volumn 119, Issue 1-2, 2007, Pages 79-83

  Mateo, Rufino ^a   Medina, Ángel ^a   Mateo, Eva M ^a   Mateo, Fernando ^b   Jiménez, Misericordia ^a  

^a UNIVERSITY OF VALENCIA   (Spain)

^b UNIVERSITAT POLITÈCNICA DE VALÈNCIA   (Spain)

Author keywords

Beer; Mycotoxins; Ochratoxin A; Wine

Indexed keywords

CARCINOGEN; MYCOTOXIN; OCHRATOXIN;

ARTICLE; ASPERGILLUS; ASPERGILLUS CARBONARIUS; BARLEY; BEER; CARCINOGENICITY; FERMENTATION; FOOD CONTAMINATION; FUNGUS GROWTH; GRAIN; GRAPE; GRAPE JUICE; LATITUDE; LIVER TOXICITY; MALT; NEPHROTOXICITY; NONHUMAN; PENICILLIUM; PENICILLIUM VERRUCULOSUM; ROSE; TERATOGENICITY; VINEYARD; WINE;

ASPERGILLUS; BEER; CONSUMER PRODUCT SAFETY; FOOD CONTAMINATION; MAXIMUM ALLOWABLE CONCENTRATION; OCHRATOXINS; PENICILLIUM; PREVALENCE; WINE;

ANIMALIA; ASPERGILLUS; ASPERGILLUS CARBONARIUS; HORDEUM; PENICILLIUM; PENICILLIUM VERRUCOSUM; VITACEAE;

EID: 35748952525     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2007.07.029     Document Type: Article

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