Influence of yeast strain on ochratoxin A content during fermentation of white and red must
- Author
- CECCHINI, Francesca1 ; MORASSUT, Massimo1 ; GARCIA MORUNO, Emilia2 ; DI STEFANO, Rocco2
[1] C.R.A. Istituto Sperimentale per l'Enologia, Sede Operativa di Velletri Via Cantina Sperimentale 1, 00049 Velletri (Roma), Italy
[2] C.R.A. Istituto Sperimentale per l'Enologia, Sede Centrale Via Pietro Micca 35, 14100 Asti, Italy - Source
Food microbiology. 2006, Vol 23, Num 5, pp 411-417, 7 p ; ref : 28 ref
- CODEN
- FOMIE5
- ISSN
- 0740-0020
- Scientific domain
- Food science technology
- Publisher
- Elsevier, London
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Author keyword
- Must Ochratoxin A Wine polyphenols Yeast strains
- Keyword (fr)
- Fermentation Levure Ochratoxine Polyphénol Rouge Souche Vin Boisson alcoolisée Mycotoxine Toxine
- Keyword (en)
- Fermentation Yeast Ochratoxin Polyphenol Red Strain Wine Alcoholic beverage Mycotoxin Toxin
- Keyword (es)
- Fermentación Levadura Ocratoxina Polifenol Rojo Cepa Vino Bebida alcohólica 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 / 002A35D Food microbiology
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 17618554
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.fm.2005.08.003 
https://dx.doi.org/10.1016/j.fm.2005.08.003
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