Levels of ochratoxin A in wheat and maize bread from the central zone of Portugal

International Journal of Food Microbiology

Volumn 127, Issue 3, 2008, Pages 284-289

  Juan, C ^a   Pena, A ^b   Lino, C ^b   Molto J C ^a   Manes J ^a  

^a UNIVERSITY OF VALENCIA   (Spain)

^b UNIVERSITY OF COIMBRA   (Portugal)

Author keywords

LC FD; LC MS MS; Maize bread; Ochratoxin A; Wheat bread

Indexed keywords

OCHRATOXIN;

ARTICLE; ELECTROSPRAY MASS SPECTROMETRY; FLUORESCENCE ANALYSIS; FOOD CONTAMINATION; FOOD INTAKE; LIQUID CHROMATOGRAPHY; MAIZE; PORTUGAL; QUANTITATIVE ANALYSIS; WHEAT;

BREAD; CHROMATOGRAPHY, LIQUID; CONSUMER PRODUCT SAFETY; FOOD CONTAMINATION; FOOD MICROBIOLOGY; HUMANS; INCIDENCE; OCHRATOXINS; PORTUGAL; TRITICUM; ZEA MAYS;

ANIMALIA; FUNGI; TRITICUM AESTIVUM; ZEA MAYS;

EID: 52949099863     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2008.07.018     Document Type: Article

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