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https://hdl.handle.net/1822/54189
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Campo DC | Valor | Idioma |
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dc.contributor.author | Guimarães, Ana Cristina Silva Esperança | por |
dc.contributor.author | Venâncio, Armando | por |
dc.contributor.author | Abrunhosa, Luís | por |
dc.date.accessioned | 2018-04-10T15:46:35Z | - |
dc.date.available | 2018-04-10T15:46:35Z | - |
dc.date.issued | 2017-07-06 | - |
dc.identifier.citation | Guimarães, Ana C.; Venâncio, Armando; Abrunhosa, Luís, Effects of organic acids on mycotoxigenic fungi that produces aflatoxins and Ochratoxin A. Book of Abstracts of CEB Annual Meeting 2017. Braga, 6 July, 29, 2017. ISBN: 978-989-97478-8-3 | por |
dc.identifier.isbn | 978-989-97478-8-3 | por |
dc.identifier.uri | https://hdl.handle.net/1822/54189 | - |
dc.description | Book of Abstracts of CEB Annual Meeting 2017 | por |
dc.description.abstract | [Excerpt] Mycotoxins are toxic fungal secondary metabolites that occur frequently in a great diversity of agricultural commodities and processed foods. Two of the main mycotoxins that can be found in foods are aflatoxins (AFs) and ochratoxin A (OTA). Some important producers of these mycotoxins are respectively Aspergillus flavus and Penicillium nordicum. Aspergillus flavus occurs mostly on corn, peanuts, spices, cottonseed and tree nuts; P. nordicum occurs on dry-cured meat and cheese products. [...] | por |
dc.language.iso | eng | por |
dc.rights | openAccess | por |
dc.title | Effects of organic acids on mycotoxigenic fungi that produces aflatoxins and Ochratoxin A | por |
dc.type | conferenceAbstract | por |
dc.peerreviewed | yes | por |
dc.relation.publisherversion | https://www.ceb.uminho.pt/Events/Details/3180 | por |
dc.comments | CEB47533 | por |
oaire.citationStartPage | 29 | por |
oaire.citationConferencePlace | Braga | por |
dc.date.updated | 2018-04-08T10:55:07Z | - |
dc.description.publicationversion | info:eu-repo/semantics/publishedVersion | por |
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document_47533_1.pdf | 145,16 kB | Adobe PDF | Ver/Abrir |