Molecular Characterization of Ochratoxigenic Fungal Flora as an Innovative Tool to Certify Coffee Origin-Reference-Cited by-同舟云学术

Molecular Characterization of Ochratoxigenic Fungal Flora as an Innovative Tool to Certify Coffee Origin

Published:2018-01-05 Issue: Volume: Page:47-69
ISSN:
Container-title:Molecular Techniques in Food Biology
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Author:

El Sheikha Aly Farag¹²,Nganou Nadège Donkeng³

Affiliation:

1. Department of Biology; McMaster University; Hamilton Ontario Canada

2. Faculty of Agriculture, Department of Food Science and Technology; Minufiya University, Minufiya Government; Egypt

3. Department of Food Science and Nutrition, Food Microbiology Laboratory, National School of Agro-Industrial Sciences; University of Ngaoundere; Ngaoundere Cameroon

Publisher

John Wiley & Sons, Ltd

Reference86 articles.

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3. Toxigenic fungi associated with processed green coffee beans (Coffea arabica L.);Batista;International Journal of Food Microbiology,2003

4. Ochratoxin A in coffee beans (Coffea arabica L.) processed by dry and wet methods;Batista;Food Control,2009

5. Mycotoxins;Bennett;Clinical Microbiology Reviews,2003

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2. Fungal Diversity and Evaluation of Ochratoxin A Content of Coffee from Three Cameroonian Regions;Journal of Food Quality;2020-10-12

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