Sustainable Solutions on Effect of Roasting Operation in the Reduction of OTA in the Coffee Beans from Different Origins
Author:
Publisher
Springer Nature Switzerland
Link
https://link.springer.com/content/pdf/10.1007/978-3-031-46046-3_18
Reference20 articles.
1. Ahmed NE, Farag MM, Soliman KM, Abdel-Samed AKM, Naguib KM (2007) Evaluation of methods used to determine ochratoxin a in coffee beans. J Agric Food Chem 55(23):9576–9580
2. Almeida APD, Alaburda J, Shundo L, Ruvieri V, Navas SA, Lamardo LCA (2007) Ochratoxin A in brazilian instant coffee. Braz J Microbiol 38:300–303
3. Alvarado M, Galarce-Bustos O, Vega M, Aranda M (2013) Fast and selective determination of ochratoxin a in wines using an optimized and validated liquid chromatographic method. Food Anal Methods 6:621–629
4. Amezqueta S, Gonz_alez-Penas E, Murillo-Arbizu M, Lopez de Cerain A (2009) Ochratoxin A decontamination: A review. Food Control 20(4):326–333
5. AOAC (2000) Official method of analysis of AOAC International N_2000.09: Ochratoxin A in roasted coffee: Immunoaffinity column HPLC Method
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