Reduction of ochratoxin A during the fermentation of Italian red wine Moscato

Food Control

Volumn 21, Issue 4, 2010, Pages 579-583

  Meca, Giuseppe ^a   Blaiotta, Giuseppe ^a   Ritieni, Alberto ^a  

^a UNIVERSITY OF NAPLES FEDERICO II   (Italy)

Author keywords

High performance liquid chromatography; Ochratoxin A; Red wine; Saccharomyces cerevisiae; Yeast strains

Indexed keywords

SACCHAROMYCES CEREVISIAE;

EID: 71849089995     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2009.08.008     Document Type: Article

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