Influence of different activated carbons on Ochratoxin A decrease in wines

The presence of mycotoxins in foodstuff is a matter of concern for food safety. Wines can also be contaminated with these toxicants. Several authors have demonstrated the presence of mycotoxins in wine, especially ochratoxin A (OTA) [1]. As these toxicants can never be completely removed from the fo...

ver descrição completa

Detalhes bibliográficos
Autor principal: Inês, António (author)
Outros Autores: Silva, Davide (author), Nunes, Fernando M. (author), Filipe-Ribeiro, Luís (author), Abrunhosa, Luís (author), Cosme, Fernanda (author)
Formato: conferenceObject
Idioma:eng
Publicado em: 2015
Assuntos:
Ciências Agrárias::Biotecnologia Agrária e Alimentar
Texto completo:http://hdl.handle.net/1822/41355
País:Portugal
Oai:oai:repositorium.sdum.uminho.pt:1822/41355

Texto Completo

http://hdl.handle.net/1822/41355

Registos relacionados