Analysis of cocoa products for ochratoxin A and aflatoxins

Mycotoxin Research

Volumn 29, Issue 3, 2013, Pages 193-201

  Turcotte, Anne Marie ^a   Scott, Peter M ^a   Tague, Brett ^a  

^a FOOD RESEARCH DIVISION   (Canada)

Author keywords

Aflatoxins; Chocolate; Cocoa; HPLC; HPLC MS MS; Ochratoxin A

Indexed keywords

AFLATOXIN B1; AFLATOXIN B2; AFLATOXIN G1; AFLATOXIN G2; METHANOL; OCHRATOXIN; SODIUM CHLORIDE; WATER;

ANTIBODY AFFINITY; ARTICLE; BUTTER; CACAO; CANADA; FLUORESCENCE ANALYSIS; FOOD ANALYSIS; FOOD COMPOSITION; FOOD CONTAMINATION; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; INCIDENCE; LIMIT OF QUANTITATION; LIQUID; MILK; POWDER; REVERSED PHASE HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; TANDEM MASS SPECTROMETRY; TOXIN ANALYSIS;

AFLATOXINS; CACAO; CANADA; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; FLUOROMETRY; FOOD CONTAMINATION; OCHRATOXINS; TANDEM MASS SPECTROMETRY;

THEOBROMA CACAO;

EID: 84880719724     PISSN: 01787888     EISSN: 18671632     Source Type: Journal    
DOI: 10.1007/s12550-013-0167-x     Document Type: Article

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