Filamentous fungi producing ochratoxin a during cocoa processing in Cameroon
- Author
- MOUNJOUENPOU, Pauline1 ; GUEULE, Dominique2 ; FONTANA-TACHON, Angélique3 ; GUYOT, Bernard2 ; TONDJE, Pierre Roger1 ; GUIRAUD, Joseph-Pierre3
[1] Institut de Recherche Agricole pour le Développement, BP 2067, Yaoundé, Cameroon
[2] UMR Qualisud, CIRAD, TA B-95/16, 73 Au JF Breton, 34398 Montpellier, France
[3] UMR Qualisud, cc023, Université Montpellier 2, Place E. Bataillon, 34095 Montpellier, France - Source
International journal of food microbiology. 2008, Vol 121, Num 2, pp 234-241, 8 p ; ref : 1 p.1/4
- CODEN
- IJFMDD
- ISSN
- 0168-1605
- Scientific domain
- Food science technology
- Publisher
- Elsevier, Amsterdam
- Publication country
- Netherlands
- Document type
- Article
- Language
- English
- Author keyword
- Aspergillus carbonarius Aspergillus niger Cocoa Filamentous fungi OTA
- Keyword (fr)
- Aspergillus niger Fungi Ochratoxine Cameroun Fungi Imperfecti Mycotoxine Toxine Afrique
- Keyword (en)
- Aspergillus niger Fungi Ochratoxin Cameroon Fungi Imperfecti Mycotoxin Toxin Africa
- Keyword (es)
- Aspergillus niger Fungi Ocratoxina Camerun Fungi Imperfecti Micotoxina Toxina Africa
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35D Food microbiology
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35E Food toxicology
- Discipline
- Agrifood industries Toxicology
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 20010618
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1016/j.ijfoodmicro.2007.11.017 
https://dx.doi.org/10.1016/j.ijfoodmicro.2007.11.017
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