Low levels of ochratocin A in wines from Piedmont.

Communications in agricultural and applied biological sciences

Volumn 72, Issue 2, 2007, Pages 327-332

  Spadaro, Davide ^a   Ciavorella, Annalisa ^a   Lore, Alessia ^a   Garibaldi, Angelo ^a   Gullino, Maria Lodovica ^a  

^a UNIVERSITY OF TURIN   (Italy)

Author keywords

[No Author keywords available]

Indexed keywords

OCHRATOXIN;

ARTICLE; FOOD CONTAMINATION; HUMAN; ISOLATION AND PURIFICATION; ITALY; LIQUID CHROMATOGRAPHY; METHODOLOGY; REPRODUCIBILITY; SAFETY; SENSITIVITY AND SPECIFICITY; SPECTROFLUOROMETRY; WINE;

CHROMATOGRAPHY, LIQUID; CONSUMER PRODUCT SAFETY; FOOD CONTAMINATION; HUMANS; ITALY; OCHRATOXINS; REPRODUCIBILITY OF RESULTS; SENSITIVITY AND SPECIFICITY; SPECTROMETRY, FLUORESCENCE; WINE;

EID: 44449113416     PISSN: 13791176     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (0)