Assessment of ochratoxin A and tenuazonic acid in Canadian ice-wines
Author:
Publisher
Springer Science and Business Media LLC
Subject
Toxicology,Microbiology,Biotechnology
Link
http://link.springer.com/content/pdf/10.1007/BF02951511.pdf
Reference20 articles.
1. Battilani P, Giorni P, Bertuzzi T, Formend S, Pietri A (2006) Black Aspergilli and ochratoxin A in grapes in Italy. Int J Food Microbiol 111, suppl. 1, S2-S4
2. Battilani P, Logrieco A, Giorni P, Cozzi G, Bertuzzi T, Pietri A (2004) Ochratoxin A production byAspergillus carbonarius on some grape varieties grown in Italy. J Sci Food Agric 84: 1736–1740
3. Battilani P, Magan N, Logrieco A (2006) European research on ochratoxin A in grapes and wine. Int J Food Microbiol 111, suppl. 1, S53-S60
4. Bejaoui H, Mathieu F, Taillandier P, Lebrihi A (2006) Black Aspergilli and ochratoxin A production in French vineyards. Int J Food Microbiol 111, suppl. 1. S46-S52
5. Bellí N, Bau M, Marín S, Abarca ML, Ramos AJ, Bragulat MR (2006) Mycobiota and ochratoxin A producing fungi from Spanish wine grapes. Int J Food Microbiol 111, suppl. 1, S40-S45
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