Effect of different roasting levels and particle sizes on ochratoxin A concentration in coffee beans

Food Control

Volumn 34, Issue 2, 2013, Pages 651-656

  Oliveira, Gislaine ^a   da Silva, Daiani Maria ^a   Alvarenga Pereira, Rosemary Gualberto Fonseca ^a   Paiva, Leandro Carlos ^b   Prado, Guilherme ^c   Batista, Luís Roberto ^a  

^a FEDERAL UNIVERSITY OF LAVRAS   (Brazil)

^b Federal Institute of Education   (Brazil)

^c FUNDAÇÃO EZEQUIEL DIAS   (Brazil)

Author keywords

Food safety; Ochratoxin A; Particle size; Roasting

Indexed keywords

EID: 84880255691     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2013.06.014     Document Type: Article

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