Mycobiota and mycotoxin producing fungi from cocoa beans

International Journal of Food Microbiology

Volumn 125, Issue 3, 2008, Pages 336-340

  Sanchez Hervas M ^a,b   Gil, J V ^a,b   Bisbal, F ^a,b   Ramon D ^b   Martinez Culebras P V ^a,b  

^a UNIVERSITY OF VALENCIA   (Spain)

^b INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

Author keywords

Aflatoxin; Aspergillus; Cocoa beans; Cyclopiazonic acid; HPLC; Ochratoxin A

Indexed keywords

AFLATOXIN B1; AFLATOXIN B2; AFLATOXIN G1; AFLATOXIN G2; CYCLOPIAZONIC ACID; OCHRATOXIN;

ARTICLE; ASPERGILLUS; ASPERGILLUS CARBONARIUS; ASPERGILLUS FLAVUS; ASPERGILLUS NIGER; ASPERGILLUS TAMARII; CACAO; FUNGAL STRAIN; FUNGUS; FUNGUS CULTURE; FUNGUS IDENTIFICATION; FUNGUS ISOLATION; NONHUMAN; TOXICITY;

ASPERGILLUS; ASPERGILLUS FLAVUS; ASPERGILLUS NIGER; CACAO; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; CONSUMER PRODUCT SAFETY; FOOD CONTAMINATION; HUMANS; MYCOTOXINS; OCHRATOXINS; RISK ASSESSMENT;

ASPERGILLUS; ASPERGILLUS CARBONARIUS; ASPERGILLUS FLAVUS; ASPERGILLUS NIGER; ASPERGILLUS TAMARII; FUNGI; MYCOTA; THEOBROMA CACAO;

EID: 47649124265     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2008.04.021     Document Type: Article

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