Ochratoxigenic Aspergillus species on grapes from Chilean vineyards and Aspergillus threshold levels on grapes

International Journal of Food Microbiology

Volumn 133, Issue 1-2, 2009, Pages 195-199

  Díaz, Gonzalo A ^a   Torres, René ^a   Vega, Mario ^b   Latorre, Bernardo A ^a  

^a PONTIFICIA UNIVERSIDAD CATÓLICA DE CHILE   (Chile)

^b UNIVERSITY OF CONCEPCIÓN   (Chile)

Author keywords

Aspergillus section Nigri; Ochratoxin A; Vitis vinifera; Winemaking

Indexed keywords

OCHRATOXIN;

ARTICLE; ASPERGILLUS; CHILE; CONCENTRATION (PARAMETERS); CULTIVAR; FOOD ANALYSIS; FUNGAL CONTAMINATION; FUNGUS IDENTIFICATION; GRAPE; NONHUMAN; RED WINE; WINE INDUSTRY;

ASPERGILLUS; CHILE; FOOD CONTAMINATION; FOOD MICROBIOLOGY; FRUIT; HUMANS; OCHRATOXINS; VITIS; WINE;

ASPERGILLUS; ASPERGILLUS CARBONARIUS; ASPERGILLUS NIGER; ASPERGILLUS PARADOXUS; ASPERGILLUS VERSICOLOR; ASPERGILLUS WENTII; VITACEAE; VITIS VINIFERA;

EID: 67649114508     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2009.04.018     Document Type: Article

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