Influence of several oenological fining agents on ochratoxin A removal

In Europe, wine is estimated to be the second source, after cereals, of ochratoxin A (OTA), one of the most important mycotoxin found in food and feed products [1]. Its chemical structure consists of a chlorine-containing dihydro-isocoumarin linked through the 7-carboxyl group to L--phenylalanine. I...

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Bibliographic Details
Main Author: Carvalho, Filipa (author)
Other Authors: Inês, António (author), Nunes, Fernando Milheiro (author), Filipe-Ribeiro, Luís (author), Abrunhosa, Luís (author), Cosme, Fernanda (author)
Format: conferencePaper
Language:eng
Published: 2014
Subjects:
Ochratoxin A removal
Wine
Oenological fining agents
Ciências Agrárias::Biotecnologia Agrária e Alimentar
Online Access:http://hdl.handle.net/1822/37242
Country:Portugal
Oai:oai:repositorium.sdum.uminho.pt:1822/37242

Internet

http://hdl.handle.net/1822/37242

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