Identification and in Vitro Cytotoxicity of Ochratoxin A Degradation Products Formed during Coffee Roasting-Reference-Cited by-同舟云学术

Identification and in Vitro Cytotoxicity of Ochratoxin A Degradation Products Formed during Coffee Roasting

Published:2008-06-28 Issue:14 Volume:56 Page:5673-5681
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Cramer Benedikt¹,Königs Maika¹,Humpf Hans-Ulrich¹

Affiliation:

1. Institut für Lebensmittelchemie, Westfälische Wilhelms-Universität Münster, Corrensstrasse 45, 48149 Münster, Germany

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf801296z

Reference35 articles.

1. EC Opinion of the Scientific Committee on Food on Ochratoxin A (expressed on September 17, 1998).http://ec.europa.eu/food/fs/sc/scf/out14_en.html(accessed onDecember14,2007).

2. IARC Ochratoxin A (Group 2B).IARC monographs on the evaluation of carcinogenic risks to humans.http://www.inchem.org/documents/iarc/vol56/13-ochra.html(accessed onDecember14,2007),1993, Vol.56.

3. Thermostability of Ochratoxin A in wheat under two moisture conditions

4. Effect of roasting on ochratoxin A level in green coffee beans inoculated with Aspergillus ochraceus

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