Effect of different roasting levels and particle sizes on ochratoxin A concentration in coffee beans

✍ Scribed by Oliveira, Gislaine; da Silva, Daiani Maria; Alvarenga Pereira, Rosemary Gualberto Fonseca; Paiva, Leandro Carlos; Prado, Guilherme; Batista, Luís Roberto

• Book ID: 122621753
• Publisher: Elsevier Science
• Year: 2013
• Tongue: English
• Weight: 271 KB
• Volume: 34
• Category: Article
• ISSN: 0956-7135
• DOI: 10.1016/j.foodcont.2013.06.014