Bio-control on the contamination of Ochratoxin A in food: Current research and future prospects
Author:
Publisher
Elsevier BV
Subject
Applied Microbiology and Biotechnology,Food Science,Biotechnology
Reference98 articles.
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3. The variety, roasting, processing, and type of cultivation determine the low OTA levels of commercialized coffee in Chiapas State, Mexico;Aguilar-Alvarez;Food Control,2021
4. Potential control of mycotoxigenic fungi and ochratoxin A in stored coffee using gaseous ozone treatment;Akbar;Microorganisms,2020
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3. Insights into Toxicity: Molecular Mechanisms of Aflatoxin B1 and Ochratoxin A in Spices;IECBM 2024;2024-08-09
4. Efficient Secretory Expression and Purification on Three Insoluble Amidohydrolases for Ochratoxin A Hydrolysis by Pichia pastoris;Journal of Agricultural and Food Chemistry;2024-07-15
5. Biocontrol of Occurrence Ochratoxin A in Wine: A Review;Toxins;2024-06-17
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