Managing ochratoxin A risk in the grape-wine food chain

Food Additives and Contaminants - Part A Chemistry, Analysis, Control, Exposure and Risk Assessment

Volumn 25, Issue 2, 2008, Pages 193-202

  Visconti, Angelo ^a   Perrone, Giancarlo ^a   Cozzi, Giuseppe ^a   Solfrizzo, Michele ^a  

^a INSTITUTE OF SCIENCES OF FOOD PRODUCTION   (Italy)

Author keywords

Black aspergilli; Food safety; Grape; Mycotoxins; Ochratoxin A; Wine

Indexed keywords

FUNGICIDE; INSECTICIDE; OCHRATOXIN; RAIN;

ARTICLE; ASPERGILLUS; ASPERGILLUS CARBONARIUS; ASPERGILLUS NIGER; ASPERGILLUS TUBINGENSIS; CLIMATE; CONFORMATIONAL TRANSITION; FOOD CHAIN; FOOD CONTAMINATION; FOOD SAFETY; FUNGAL CONTAMINATION; FUNGAL PLANT DISEASE; GENETIC SUSCEPTIBILITY; GEOGRAPHICAL VARIATION (SPECIES); GRAPE; IRRIGATION (AGRICULTURE); NONHUMAN; PRIORITY JOURNAL; QUALITY CONTROL; WINE;

ANIMALS; ASPERGILLUS; CONSUMER PRODUCT SAFETY; FOOD CONTAMINATION; FUNGICIDES, INDUSTRIAL; INSECTICIDES; MOTHS; OCHRATOXINS; STATISTICS AS TOPIC; TIME FACTORS; VITIS; WINE;

ASPERGILLUS; ASPERGILLUS CARBONARIUS; ASPERGILLUS NIGER; ASPERGILLUS TUBINGENSIS; FUNGI; HEXAPODA; LEPIDOPTERA; LOBESIA BOTRANA; VITACEAE;

EID: 39549099288     PISSN: 19440049     EISSN: 19440057     Source Type: Journal    
DOI: 10.1080/02652030701744546     Document Type: Article

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