Ochratoxin A : an improvement clean-up and HPLC method used to investigate wine and grape juice on the Polish market
- Author
- CZERWIECKI, L1 ; WILCZYNSKA, G1 ; KWIECIEN, A1
[1] Institute of Agricultural and Food Biotechnology, Warsaw, Poland - Source
Food additives and contaminants. 2005, Vol 22, Num 2, pp 158-162, 5 p ; ref : 25 ref
- CODEN
- FACOEB
- ISSN
- 0265-203X
- Scientific domain
- Food science technology
- Publisher
- Taylor & Francis, London
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Author keyword
- HPLC determination Ochratoxin A clean-up on IAC grape juice red wine
- Keyword (fr)
- Amélioration Chromatographie HPLC Marché Méthode Ochratoxine Raisin Vin rouge Boisson alcoolisée Fruit Mycotoxine Toxine
- Keyword (en)
- Improvement HPLC chromatography Markets Method Ochratoxin Grape Red wine Alcoholic beverage Fruit Mycotoxin Toxin
- Keyword (es)
- Mejora Cromatografía HPLC Mercado Método Ocratoxina Uva Vino tinto Bebida alcohólica Fruto Micotoxina Toxina
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35C Fermented food industries / 002A35C03 Wines and vinegars
- 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
- 16654240
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
10.1080/02652030500038066 
https://dx.doi.org/10.1080/02652030500038066
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