Evolution of ochratoxin A content during red and rose vinification

Journal of the Science of Food and Agriculture

Volumn 88, Issue 10, 2008, Pages 1696-1703

  Lasram, Salma ^a   Mani, Arij ^a   Zaied, Chiraz ^b   Chebil, Samir ^a   Abid, Salwa ^b   Bacha, Hassen ^b   Mliki, Ahmed ^a   Ghorbel, Abdelwahed ^a  

^a CENTRE DE BIOTECHNOLOGIE DE BORJ CÉDRIA   (Tunisia)

^b Faculty of Dentistry   (Tunisia)

Author keywords

Maceration; Ochratoxin A; Vinification; Wine

Indexed keywords

VITACEAE;

EID: 47549083483     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.3266     Document Type: Article

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