Influencing factors on bread-derived exposure to ochratoxin A: type, origin and composition

The nearly ubiquitous consumption of cereals all over the world renders them an important position in international nutrition, but concurrently allocates exposure to possible contained contaminants. Mycotoxins are natural food contaminants, difficult to predict, evade, and reduce, so it is important...

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Bibliographic Details
Main Author: Duarte, S. C. (author)
Other Authors: Bento, J. (author), Pena, Angelina (author), Lino, C. M. (author), Delerue-Matos, Cristina (author), Oliveira, M. Beatriz P. P. (author), Alves, M. R. (author), Pereira, J. A. (author)
Format: article
Language:eng
Published: 2013
Subjects:
Ochratoxin A
Bread
Exposure
Cereal
Origin
Portugal
Online Access:http://hdl.handle.net/10400.22/3028
Country:Portugal
Oai:oai:recipp.ipp.pt:10400.22/3028

Internet

http://hdl.handle.net/10400.22/3028

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