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Development of a model describing the effect of temperature, water activity and (gel) structure on growth and ochratoxin A production by Aspergillus carbonarius in vitro and evaluation in food matrices of different viscosity

✍ Scribed by Anastasia E. Kapetanakou; Anna Ampavi; Stavrianos Yanniotis; Eleftherios H. Drosinos; Panagiotis N. Skandamis

Book ID: 113625625
Publisher: Elsevier Science
Year: 2011
Tongue: English
Weight: 689 KB
Volume: 28
Category: Article
ISSN: 0740-0020
DOI: 10.1016/j.fm.2010.06.001

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