Natural occurrence of fumonisin B2 in red wine from Italy

Food Additives and Contaminants - Part A

Volumn 27, Issue 8, 2010, Pages 1136-1141

  Logrieco, A ^a   Ferracane, R ^b   Visconti, A ^a   Ritieni, A ^b  

^a INSTITUTE OF SCIENCES OF FOOD PRODUCTION   (Italy)

^b UNIVERSITY OF NAPLES FEDERICO II   (Italy)

Author keywords

Aspergillus species; Food safety; Fumonisins; Mycotoxins; Wine

Indexed keywords

FUMONISIN B2; FUMONISIN; FUMONISIN B4;

ARTICLE; ASPERGILLUS NIGER; CHEMICAL STRUCTURE; CONSUMER; FOOD CONTAMINATION; GRAPE; ITALY; LIQUID CHROMATOGRAPHY; MARKET; MASS SPECTROMETER; PRIORITY JOURNAL; RED WINE; RISK; CHEMISTRY; ELECTROSPRAY MASS SPECTROMETRY; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; ISOLATION AND PURIFICATION; LIMIT OF DETECTION; REPRODUCIBILITY; TANDEM MASS SPECTROMETRY; WINE;

ASPERGILLUS; ASPERGILLUS NIGER; VITACEAE;

CHROMATOGRAPHY, HIGH PRESSURE LIQUID; FOOD CONTAMINATION; FUMONISINS; ITALY; LIMIT OF DETECTION; REPRODUCIBILITY OF RESULTS; SPECTROMETRY, MASS, ELECTROSPRAY IONIZATION; TANDEM MASS SPECTROMETRY; WINE;

EID: 77954208964     PISSN: 19440049     EISSN: 14645122     Source Type: Journal    
DOI: 10.1080/19440041003716547     Document Type: Article

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