Effect of chemical and environmental factors on Aspergillus ochraceus growth and toxigenesis in green coffee

Food Microbiology

Volumn 21, Issue 6, 2004, Pages 629-634

  Suárez Quiroz, Mirna L ^a   González Rios, Oscar ^a   Barel, Michel ^b   Guyot, Bernard ^b   Schorr Galindo, Sabine ^c   Guiraud, Joseph P ^c  

^a INSTITUTO TECNOLÓGICO DE VERACRUZ   (Mexico)

^b CIRAD   (France)

^c UNIV MONTPELLIER   (France)

Author keywords

Aspergillus ochraceus; Coffee processing; Ochratoxin A; Water activity

Indexed keywords

ASPERGILLUS; ASPERGILLUS OCHRACEUS;

EID: 4143069360     PISSN: 07400020     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.fm.2004.03.005     Document Type: Article

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