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Effect of Capsicum carotenoids on growth and ochratoxin A production by chilli and paprika Aspergillus spp. isolates

Author
SANTOS, L1 ; KASPER, R1 ; GIL-SERNA, J2 ; MARIN, S1 ; SANCHIS, V1 ; RAMOS, A. J1
[1] Food Technology Department, University of Lleida, XaRTA-UTPV, Av. Alcalde Rovira Roure 191, 25198 Lleida, Spain
[2] Department of Microbiology III, Faculty of Biology, University Complutense of Madrid, José Antonio Novais 2, 28040-Madrid, Spain
Source

International journal of food microbiology. 2010, Vol 142, Num 3, pp 354-359, 6 p ; ref : 3/4 p

CODEN
IJFMDD
ISSN
0168-1605
Scientific domain
Food science technology; Microbiology, infectious diseases
Publisher
Elsevier, Amsterdam
Publication country
Netherlands
Document type
Article
Language
English
Author keyword
Aspergillus Carotenoids Growth Ochratoxin A
Keyword (fr)
Aspergillus Caroténoïde Croissance Isolat Ochratoxine Paprika Production Epice Fungi Imperfecti Fungi Mycotoxine Pigment Toxine
Keyword (en)
Aspergillus Carotenoid Growth Isolate Ochratoxin Paprika Production Spice Fungi Imperfecti Fungi Mycotoxin Pigments Toxin
Keyword (es)
Aspergillus Carotenoide Crecimiento Aislado Ocratoxina Paprika Producción Especia Fungi Imperfecti Fungi Micotoxina Pigmento Toxina
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
23212615

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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