Comparison of clean-up methods for ochratoxin a on wine, beer, roasted coffee and chili commercialized in Italy

Toxins

Volumn 5, Issue 10, 2013, Pages 1827-1844

  Prelle, Ambra ^a   Spadaro, Davide ^a   Denca, Aleksandra ^a   Garibaldi, Angelo ^a   Gullino, Maria Lodovica ^a  

^a UNIVERSITY OF TURIN   (Italy)

Author keywords

Beer; Chili; Coffee; HPLC; Mycotoxins; Occurrence; Ochratoxins; Wine

Indexed keywords

OCHRATOXIN;

ARTICLE; BEER; CHILLI; CLEANING; COFFEE; ELECTROSPRAY; FOOD; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; IMMUNOAFFINITY CHROMATOGRAPHY; LIMIT OF DETECTION; LIMIT OF QUANTITATION; LIQUID CHROMATOGRAPHY; MASS SPECTROMETRY; MEASUREMENT REPEATABILITY; MOLECULAR IMPRINTING; RED WINE; REPRODUCIBILITY; VALIDATION PROCESS;

BEER; CAPSICUM; CHROMATOGRAPHY; COFFEA; FOOD CONTAMINATION; ITALY; MOLECULAR IMPRINTING; OCHRATOXINS; PLANT PREPARATIONS; REPRODUCIBILITY OF RESULTS; SEEDS; SOLID PHASE EXTRACTION; WINE;

EID: 84888871858     PISSN: 20726651     EISSN: None     Source Type: Journal    
DOI: 10.3390/toxins5101827     Document Type: Article

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