Water activity and temperature effects on mycotoxin production by Alternaria alternata on a synthetic tomato medium

International Journal of Food Microbiology

Volumn 142, Issue 3, 2010, Pages 348-353

  Pose, G ^a,b   Patriarca, A ^c   Kyanko, V ^a   Pardo, A ^a   Fernandez Pinto V ^c  

^a UNIVERSIDAD NACIONAL DE QUILMES   (Argentina)

^b Universidad de Buenos Aires ^*  (Argentina)

^c UNIVERSIDAD DE BUENOS AIRES   (Argentina)

Author keywords

Alternaria; Mycotoxins; Temperature; Tomato; Water activity

Indexed keywords

ALTERNARIOL; ALTERNARIOL METHYL ETHER; MYCOTOXIN; TENUAZONIC ACID; UNCLASSIFIED DRUG;

ALTERNARIA ALTERNATA; ARTICLE; CULTURE MEDIUM; FOOD CONTAMINATION; FOOD SPOILAGE; FOOD STORAGE; FUNGAL CONTAMINATION; FUNGAL STRAIN; FUNGUS GROWTH; FUNGUS ISOLATION; GERMINATION; INCUBATION TEMPERATURE; INCUBATION TIME; MOISTURE; MOULD; NONHUMAN; PLANT DISEASE; STORAGE TEMPERATURE; TEMPERATURE; TOMATO; WATER AVAILABILITY;

ALTERNARIA; ALTERNARIA ALTERNATA; LYCOPERSICON ESCULENTUM;

EID: 77955843062     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2010.07.017     Document Type: Article

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