The effect of cocoa fermentation and weak organic acids on growth and ochratoxin A production by Aspergillus species-Reference-Cited by-同舟云学术

The effect of cocoa fermentation and weak organic acids on growth and ochratoxin A production by Aspergillus species

Published:2012-04 Issue:3 Volume:155 Page:158-164
ISSN:0168-1605
Container-title:International Journal of Food Microbiology
language:en
Short-container-title:International Journal of Food Microbiology

Author:

Copetti Marina V.,Iamanaka Beatriz T.,Mororó Raimundo C.,Pereira José L.,Frisvad Jens C.,Taniwaki Marta H.

Publisher

Elsevier BV

Subject

General Medicine,Microbiology,Food Science

Reference36 articles.

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3. Effect of sodium acetate on growth and aflatoxin production by Aspergillus parasiticus NRRL 2999;Buchanan;Journal of Food Science,1975

4. Ochratoxigenic fungi and ochratoxin A in cocoa during farm processing;Copetti;International Journal of Food Microbiology,2010

5. Aflatoxigenic fungi and aflatoxin in cocoa;Copetti;International Journal of Food Microbiology,2011

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