Effect of two different roasting techniques on the Ochratoxin A (OTA) reduction in coffee beans (Coffea arabica)

✍ Scribed by O. Castellanos-Onorio; O. Gonzalez-Rios; B. Guyot; Tachon A. Fontana; J.P. Guiraud; S. Schorr-Galindo; N. Durand; M. Suárez-Quiroz

• Book ID: 116486336
• Publisher: Elsevier Science
• Year: 2011
• Tongue: English
• Weight: 213 KB
• Volume: 22
• Category: Article
• ISSN: 0956-7135
• DOI: 10.1016/j.foodcont.2011.01.014